Chocolate Babka Bites

photo by mickeydownunder



- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
12-16
ingredients
- 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
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”.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
mickeydownunder
ADELAIDE, 0
<p>G'day! I'm 51, married, born and bred in NY, am now an Aussie who calls Australia home! I love animals, nature, reading, entering competitions and consider myself S-P-O-N-T-A-N-E-O-U-S and B-U-B-B-L-Y in my personality! I am quite FASCINATED with people and things U-N-I-Q-U-E, JUST like ME! I am VERY P-A-S-S-I-O-N-A-T-E about cooking and trying recipes from all world cusines! I LOVE to eat and enjoy our South Australian red wine! :)I have started a Home Cook blog which I am EXTREMELY P-A-S-S-I-O-N-A-T-E about called What's On The List? and I hope to be able to inspire people around the world one recipe and one event at a time too! http://whatsonthelist.net So come on over and please let me know what you think too!WHOO HOO WHOO HOO!</p>