Chocolate babka is an Jewish sweet bread that has raisins or cinnamon as their filling. Being a bread variant it has yeast. Our challenge for the months of April 2014 in baking partners was to make chocolate babka or carrot cake. I made both of them coz carrot cake are one of my favorites and chocolate babka muffin was something new I hadn’t even heard of.
Now let’s get back to these delicious babka muffins. These are generally baked in the form of a loaf but we has to do these as muffins in a muffin tray. The chocolate finning inside these tasted heavenly. I add a bit of cinnamon for an extra tinge and also my favorite almonds slices. They were topped with streusel topping that was really yummy. Streusel is just a crumble mixture of the regular APF ( all purpose flour), butter and brown sugar.
1/2 cup (120 ml) milk, ( I used whole milk)
1/4 cup (50 grams) granulated sugar
1 1/2 teaspoons (5 grams) active dry yeast
1 large room temperature egg
2 cups (250 grams) all-purpose flour, plus more for work surface
1/2 teaspoon table salt
3 tablespoons (45 grams) unsalted butter, at room temperature, plus additional for bowl and muffin tins
3 tablespoons (45 grams) unsalted butter, at room temperature
1/4 cup (50 grams) granulated sugar
225 grams semisweet chocolate ( I used morde)
Pinch of salt
3/4 teaspoon ground cinnamon (optional)
1tbsp chopped sliced almonds
In a food processor add in your roughly chopped chocolate with the salt, sugar, and cinnamon (if using) pulsing it until the chocolate is very finely chopped with some parts almost powdery. Add butter and pulse machine until it’s distributed throughout the mixture. Stir in the slices almonds and Set the mixture aside.
Egg wash (optional)
2 teaspoons (10 ml) heavy cream or milk
whisking together an egg and the cream until smooth
For streusel topping
1/3 cup brown sugar
1/4 cup APF
3 tbspn butter
Warm milk and a pinch of sugar to between 110 to 116°F. The milk must be warm but not hot to touch
Sprinkle yeast over milk and let stand until foamy, about 5 minutes.
In a small bowl, whisk together egg and remaining 1/4 cup sugar, then slowly whisk in yeast mixture.
In a stand mixer fitted with the paddle attachment, combine flour and salt. Run mixer on low and add egg mixture, mixing until well combined. Add in the butter and mix until everything is incorporated.
Switch mixer to dough hook and knead the dough for 10 minutes on low speed for 10 minutes, it should be sticky and elastic but will firm up a bit after it rises.
Assembling the muffins:
Generously butter a standard 12-muffin tin and set aside.
Once dough is doubled, turn it out onto a well-floured surface and gently deflate it with floured hands. Let it rest for another 5 minutes. Once rested, roll dough into a large rectangle. The short sides should be about 11 to 12 inches. The other side can be as long as you can roll it.
Sprinkle the filling evenly all over the dough’s surface. Tightly roll the dough back over the filling from one short end to the other. With a sharp serrated knife or dental floss gently cut 1-inch segments off the log and place each in a prepared muffin cup. Loosely cover buns with plastic wrap and let them rise for another 30 minutes.
Meanwhile, preheat your oven to 350°F (180°C).
Brush the buns with egg wash and top it with some streusel topping before baking them. I found the buns I brushed with the wash shinier but otherwise virtually indistinguishable from the un-brushed buns in color. Bake buns for 15 to 20 minutes, until puffed and brown.