Cinnamon Chocolate Babka Muffins

Cinnamon Chocolate Babka Muffins

For baking partners Swathi set us a challenge for baking Carrot Cake and Cinnamon Chocolate Babka Muffins!

Cinnamon Chocolate Babka Muffins

Adapted from: Portugese Girl Cooks

• 1/2 cup whole milk, warmed 110 degrees
• 1/4 cup sugar
• 2 teaspoon instant rapid rise yeast
• 1 large egg at room temperature
• 2 cups all purpose flour
• 3 tblspn salted butter at room temperature

•  Using a whisk to combine the milk, sugar and yeast, stirring to blend.
• Add the egg, flour and salt mixing until a sticky dough begins to form.
• Mix in the butter until well blended with no remaining chunks.
• Now I switched to my mixer with the 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
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 3 tblspn salted butter at room temperature

Method:

• Chop chocolate pieces with a sharp knife to small coarse pieces.
• Transfer to the chutney jar of the mixer Add brown sugar, cinnamon and salt and pulse until coarse crumbs form.
•  Set aside.

• 1 egg, lightly beaten
• 1 tablespoon heavy cream

Method:

•  Whisk together until well blended.

Assembly:

• Very generously butter 12 muffin tins or use muffin papers for easier clean up I used silicon moulds.
• Turn out the dough onto a floured work surface.
• Gently depress the center to deflate.  Let rest 5 minutes.
•  Roll the dough into a 12×20 rectangle.  With 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: 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 /180°C.
•  After 30 minutes, brush tops with the egg wash.
•  Sprinkle each with the streusel topping. (If using). (See notes below.)
• Bake for 15-20 minutes or until puffed and brown around the edges.
•  Cool completely on wire racks in the tin. (Use the papers so that the babka comes out from the mould whole when warm.)

• 1/3 cup brown sugar
• 1/4 cup all purpose flour
• 3 tblspn 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.