Chocolate Babka Bites

READY IN: 1hr 5mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan on the stove, heat milk and pinch of salt to 120°F (~48C).
  • NOTE.
  • If you don’t have a thermometer, milk should be “warm” to the touch. ;-).
  • Sprinkle yeast over milk; let set for 5 minutes.
  • NOTE.
  • When making yeast mixtures, I have always “stirred” the yeast in and “waited” for it to foam; leaving it in a warm place.
  • In a small bowl, whisk together egg and remaining 1/4 cup sugar, then slowly whisk in yeast mixture.
  • In a stand mixer, combine flour and salt.
  • With mixer on low, add egg mixture until combined.
  • Add butter; mix until combined.
  • Switch mixing paddles to a dough hook and let it knead the dough for 10 minutes.
  • Per the “original” recipe:
  • “it should be sticky and stringy and probably worrisome, but will firm up a bit after it rises.”.
  • This was GREAT advise as I was “worried” at this point I had done something wrong.
  • Butter a large bowl and place dough in it; cover with cling wrap or a towel. (I used cling wrap).
  • Let rise for an hour or until double in size.
  • While waiting, prepare the filling. :) :).
  • In 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.
  • NOTE.
  • I used patty pans to line my muffin tin; was heaps easier re cleaning. ;-).
  • Once dough is ready, turn it out onto a “well floured” surface; gently “deflating” it with your hands; let rest for 5 minutes.
  • Once rested, roll into a large rectangle.
  • NOTE.
  • The longer you make it, the more dramatic the swirl will be. :) :) :).
  • Sprinkle the filling evenly over the dough’s surface.
  • Hint and Tip.
  • The 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. ;-).
  • Tightly roll the dough back over the filling; forming a log.
  • NOTE.
  • I did not have any filling on the ends, so I used a serrated knife and cut the ends of the pastry.
  • With a sharp serrated knife, gently saw 1-inch segments off the log; cover with a towel’ let rise for 30 minutes.
  • Preheat oven to 180°C Bake for 20 minutes; until “puffed and brown”.
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