Chocolate Babka Bites

"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: 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! :)"
photo by mickeydownunder photo by mickeydownunder
photo by mickeydownunder
photo by mickeydownunder photo by mickeydownunder
photo by mickeydownunder photo by mickeydownunder
Ready In:
1hr 5mins




  • 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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<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! So come on over and please let me know what you think too!WHOO HOO WHOO HOO!</p>
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