Saturday, 1 August 2015

Babka Muffins

Chocolate Babka Muffins

These take some time to prepare but these lovely little layered cupcakes are well worth the time.


1 Cup Milk, warmed
1/2 Cup + 2 Teaspoons Sugar
3 Teaspoons Dry Active Yeast
3 1/2 Cups Flour
3 Large Eggs
2-3 Teaspoons Vanilla
1/2 Teaspoons Salt
12 Tablespoons of Butter, softened

1 Egg
1 Tablespoon Milk

6 Tablespoons Softened Butter
8 Ounces Dark Chocolate*
4 Ounces Milk Chocolate*
3 Tablespoons Sugar
2 Teaspoons Cinnamon

1/2 Cup Chopped Fresh Raspberries ** Optional **

* Or you can use 12 ounces total of whatever chocolate you want.


In a large bowl whisk together the warmed milk, 2 teaspoons of sugar and the yeast.  Let stand for 10 minutes. This can also be done in a stand mixer with the paddle attachment.

Stir in 1 cup of the flour, the eggs, vanilla, salt, and 1/2 cup of sugar. Beat until well combined. Slowly add the remaining flour 1/2 cup at a time and blend in until a soft sticky dough forms. Blend in the cubed butter a few pieces at a time and blend for 4-5 minutes until dough is shiny and soft.

Cover the bowl with a tea towel and let rise in a warm place for 2 hours.

Grease or use paper liners in 12 muffin cups.

In the bowl of a food processor add the chocolate, sugar and cinnamon, pulse several times to smash up the chocolate into small bits. If you are using raspberries, chop them slightly as well and set aside.

Prepare a large surface for rolling and flour the area fairly well, especially in the middle.

Roll the dough out into a large rectangle about 1/4 inch thick.  Melt the butter and spread it evenly over the rectangle. Sprinkle the chopped chocolate over the entire rectangle of dough. If using raspberries scatter them over the top as well.

Starting on the long side of the rectangle roll the dough up tightly into a "log" as though you were making cinnamon rolls.

Cut the log into 24 equal slices and place each slice in a prepared muffin cup. Let the babka rise for 30 minutes in the muffin tins.

Preheat oven to 350°F.

Prepare the egg wash by whisking the last egg with 1 tablespoon milk. Brush lightly over the tops of each babka.

Bake the risen babka in preheated oven for 25-30 minutes, until golden brown on top.

Transfer to a wire rack. I like them best warm.


Other Places:

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