It was my FIL’s birthday and at that age, we didn’t know what else he needed in life, other than sweet decadent things. We also had a ton of chocolate that had been around for a while, and so we wanted to use them so that we can get new chocolate. They’re nice chocolate chips anyway, so we didn’t want them to go to waste. We decided to make chocolate babkas, and found Smitten Kitten’s chocolate swirl bun recipe. It was fantastic!
End product first, so that I can entice you to make these wonderful little pockets of yum!
Ingredients (for 12 muffin-sized buns)
- 1/2 cup (120 ml) milk, preferably whole
- 1/4 cup (50 grams) plus a pinch of granulated sugar
- 1 1/2 teaspoons (5 grams) active dry yeast
- 1 large egg, brought to room temperature
- 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 tin
- 3 tablespoons (45 grams) unsalted butter, at room temperature
- 1/4 cup (50 grams) granulated sugar
- 1/2 pound (225 grams) semisweet chocolate chips
- Pinch of salt
3/4 teaspoon ground cinnamon (optional)
Egg wash (optional)
- 1 egg
- 2 teaspoons (10 ml) heavy cream or milk
Chocolate chips that we wanted to use!
Start with warm milk (you may add a pinch of sugar if you want) and sprinkle the yeast over the milk. I stirred the yeast in with a chopstick. Wait for awhile while the yeast mixture starts to bubble!
In a small bowl, add the eggs and sugar together, and whisk.
Then, add the frothy milk-yeast mixture and mix well.
To prepare the dough, add the flour and salt with a mixer with the paddle attachment. Mix the flour and salt evenly.
Add the butter into the flour mixture until evenly distributed.
Switch to the dough hook attachment, and slowly add the egg-milk-yeast mixture slowly into the flour mixture while the mixer is on. Let the dough knead for about 10 minutes. It should look like a wet sticky mess!
Butter a large bowl, and add the dough to the bowl. Cover with cling wrap or a towel, and let rise till the dough has doubled in size, or for about an hour.
While waiting for the dough to rise, put all the ingredients for the filling in a food processor and process away!
This is what it looks like after the chocolate gets processed! So delicious!
After the dough has doubled, turn it over onto a well floured surface, and pull or roll it into a rectangle. The short side of the rectangle should be about 12 inches long, and you can make the long side as long as possible.
I ran out of counter space really quickly, so my triangle was a little stunted.
At this point, you want to preheat your oven to 350F.
Sprinkle the filling mixture evenly on top of your rectangular dough. Spread it evenly!
My fillings started to clump together. It was too warm in the kitchen and the butter melted a little too much!
Start rolling the dough (like a spring roll) from the short side.
Cut your long string of dough into twelve equal pieces. I cut it in half, then cut each half into two, then cut each of those little pieces into three.
Some pieces on the ends might be tiny, but that’s okay. You can hide it later!
Butter your muffin pan, then place each of those rings into each muffin space on the pan.
Here, you can see that the corner piece doesn’t quite fill the space, but that is okay. It will later.
If you are going to put egg wash on them, do that now. I didn’t, because I was lazy.
Bake your little chocolate babka muffins for 15-20 minutes.
Turn it out, and enjoy these little decadent muffins!!