BAKING PARTNERS ~ CINNAMON CHOCOLATE BABKA MUFFINS

Cinnamon Chocolate Babka Muffins

DOUGH
1/2 cup whole milk, warmed 110 degrees
1/4 cup sugar
2 teaspoons instant rapid rise yeast
1 large egg at room temperature
2 cups all purpose flour
1/2 teaspoon salt
3 tablespoons unsalted butter at room temperature
  • Using a stand mixer, use a paddle to combine the milk, sugar and yeast, stirring to blend.
  • Add the egg, flour and salt mixing on low until a sticky dough begins to form.
  • Mix in the butter until well blended with no remaining chunks.
  • Switch to a dough hook and knead on low for about 10 minutes. The dough will be loose and sticky.
  • Butter a large bowl.  Add dough, cover with tea towel and let rise until doubled in a warm place. This will take 1-2 hours.
FILLING
3/4 cup milk chocolate chips
1/4 cup brown sugar
1 teaspoon ground cinnamon
pinch of salt
3 tablespoons unsalted butter at room temperature
  • Chop chocolate pieces in a food processor until small coarse pieces.
  • Add brown sugar, cinnamon and salt and pulse until coarse crumbs.
  • Set aside.
EGG WASH
1 egg, lightly beaten
1 tablespoon heavy cream
  • Whisk together until well blended.
STREUSEL TOPPING
1/3 cup brown sugar
1/4 cup all purpose flour
3 tablespoons unsalted butter at room temperature
  • In a small bowl combine the brown sugar and flour.
  • Cut the butter in with a pastry blender until it resembles coarse crumbs.
  • Set Aside.
ASSEMBLY
  • VERY GENEROUSLY butter 12 muffin tins OR use muffin papers for easier clean up.
  • Turn out the dough onto a floured work surface.  Gently depress the center to deflate.  Let rest 5 minutes.
  • Roll the dough into a 12x20 rectangle.  (flour as needed to prevent sticking)
  • Sprinkle the filling evenly over the dough.
  • Roll the dough into a tight log.
  • Cut the dough into 12 equal pieces (HINT: I now use dental floss for all this type of cutting.  You get a good clean cut every time.)
  • Place each piece into you prepared tin or papers.
  • Cover with your tea towel and let rise 30 minutes or so.
  • Preheat oven to 350 degrees.
  • After 30 minutes, brush tops with the egg wash.
  • Sprinkle each with the streusel topping.
  • Bake for 15-20 minutes or until puffed and brown around the edges.
  • Cool completely on wire racks in the tin. (I use the papers because I like them warm, but the come out of the tins better cool).


6 comments:

Swathi Iyer said...

Thanks Tammy for introducing me to great recipe. I enjoyed making them.

Nagashree said...

Your babkas look perfect, I enjoyed making them at home too. Thank you for the recipe suggestion.

beingFab said...

Thanks for suggesting this recipe, Tamy!! They were easy to make and my family loved them!!

Marisa G said...

Thanks Tammy for introducing me to great recipe. I enjoyed making them despite I've skipped the streuse and my muffins are sugar free, I loved them.
Yours are perfect.
Cheers from Valencia
http://thermofan.blogspot.com.es/

Suja Manoj said...

Your muffins looks so yummy and perfectly baked,loved this challenge,Thanks Tammy

~3 Sides of Crazy~ said...

They never last here at our house so I am glad you all enjoyed them as much as we do!