1/3 Photos of Chocolate Babka Bites
1 hr 5 mins
Always inspired by what I read, TRUE! This recipe will take you back to childhood memories if you came from NY too! Mini bite size, but same flavor, Look forward to a review and hope you savor ORIGINAL SOURCE: http://wp.me/p30jtz-1es If you have any questions, please PM me :) NOTE: You will need more butter for the bowl Can add an additional 1/4 cup dried fruit. I used Sunsweet plum Amazins (diced prunes) finely chopped too! :)
My Private Note
Units: US | Metric
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1 1/2 teaspoons active dry yeast
- 1 egg
- bread flour, plus more for work surface (sifted)
- 1/2 teaspoon table salt
- 3 tablespoons unsalted butter
- 3 tablespoons salted butter
- 3 tablespoons sugar
- 3/4 cup dark chocolate chips
- 1/4 cup dried apricot, finely diced
- 1 pinch salt
- 1/2 teaspoon cinnamon
- 1In a saucepan on the stove, heat milk and pinch of salt to 120°F (~48C).
- 3If you don’t have a thermometer, milk should be “warm” to the touch. ;-).
- 4Sprinkle yeast over milk; let set for 5 minutes.
- 6When making yeast mixtures, I have always “stirred” the yeast in and “waited” for it to foam; leaving it in a warm place.
- 7In a small bowl, whisk together egg and remaining 1/4 cup sugar, then slowly whisk in yeast mixture.
- 8In a stand mixer, combine flour and salt.
- 9With mixer on low, add egg mixture until combined.
- 10Add butter; mix until combined.
- 11Switch mixing paddles to a dough hook and let it knead the dough for 10 minutes.
- 12Per the “original” recipe:.
- 13“it should be sticky and stringy and probably worrisome, but will firm up a bit after it rises.”.
- 14This was GREAT advise as I was “worried” at this point I had done something wrong.
- 15Butter a large bowl and place dough in it; cover with cling wrap or a towel. (I used cling wrap).
- 16Let rise for an hour or until double in size.
- 17While waiting, prepare the filling. :) :).
- 18In a food processor, add dark chocolate chips, salt and sugar; pulse until chocolate is finely chopped; almost powder-like; add in dried apricots and plum Amazins until finely chopped; set aside.
- 20I used patty pans to line my muffin tin; was heaps easier re cleaning. ;-).
- 21Once dough is ready, turn it out onto a “well floured” surface; gently “deflating” it with your hands; let rest for 5 minutes.
- 22Once rested, roll into a large rectangle.
- 24The longer you make it, the more dramatic the swirl will be. :) :) :).
- 25Sprinkle the filling evenly over the dough’s surface.
- 26Hint and Tip.
- 27The filling WILL be “hard and clumpy to try and spread“; just do your best and be careful not to push “too hard” as the filling will go through the very soft dough. ;-).
- 28Tightly roll the dough back over the filling; forming a log.
- 30I did not have any filling on the ends, so I used a serrated knife and cut the ends of the pastry.
- 31With a sharp serrated knife, gently saw 1-inch segments off the log; cover with a towel’ let rise for 30 minutes.
- 32Preheat oven to 180°C Bake for 20 minutes; until “puffed and brown”.
Browse Our Top Breakfast Recipes
Nutritional Facts for Chocolate Babka Bites
Serving Size: 1 (32 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 150.5
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 5.8 g
- Cholesterol 32.1 mg
- Sodium 148.2 mg
- Total Carbohydrate 16.5 g
- Dietary Fiber 1.0 g
- Sugars 14.4 g
- Protein 1.6 g