Chocolate Babka Bites

Name: Chocolate Babka Bites
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 12-16 serving(s)
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

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Recipe by mickeydownunder

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! :)

READY IN: 1hr 5mins

SERVES: 12-16

UNITS: US

INGREDIENTS

Nutrition

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”.