Recipe from The Holiday Kosher Baker by Paula Shoyer:
Chocolate babka is my most popular dessert, and I have enjoyed teaching audiences of all ages all over the U.S. how to make it. Because it is also one of my most addictive recipes, I came up with a two-bite version so I can enjoy my beloved babka without overeating. In the end they came out so good that the risk of overeating has not been completely eliminated. Be careful not to over bake these bites or you will lose the soft interior.
Makes 46 to 48
¼ cup (60ml) warm water
½ ounce (2 envelopes; 14g) dry yeast
¼ cup (50g) plus 1 teaspoon sugar, divided
2 ½ cups (315g) all-purpose flour
4 tablespoons (57g) margarine, at room temperature for at least 15 minutes
¼ cup (60ml) canola oil
1 large egg plus 1 egg white
½ cup (1 stick; 113g) margarine, at room temperature for at least 30 minutes
¼ cup (20g) unsweetened cocoa
¾ cup (150g) sugar
1⁄3 cup (60g) mini chocolate chips
To make the dough:
PLACE WARM WATER, yeast, and 1 teaspoon sugar into a large mixing bowl or the bowl of a stand mixer and let it sit for 10 minutes, until the mixture bubbles and thickens. Add the ¼ cup (50g) sugar, flour, salt, margarine, oil, egg, and egg white.
Combine with a wooden spoon or a dough hook in a stand mixer until all the ingredients are mixed in. Cover bowl with plastic wrap and let rise 1 ½ hours.
To make the filling:
PLACE THE MARGARINE into a medium or large bowl and beat until creamy. Add the cocoa and sugar and beat until combined. Cover with plastic and let sit at room temperature while the dough is rising.
PREHEAT OVEN to 325°F (160°C). Place mini muffin papers into a 12-cup mini muffin pan. You will need to bake Babka Bites in batches.
To assemble and bake:
AFTER THE DOUGH HAS RISEN, divide it in half. On a large piece of parchment paper sprinkled with a little flour, roll each piece of dough into a 9 x 12-inch (23 x 30-cm) rectangle so that the 12-inch (30-cm) side is facing you. Sprinkle a little flour on the rolling pin if the dough starts to stick to it. Use a silicone spatula to spread half the chocolate filling all the way to the edges. Sprinkle half the chocolate chips all over the chocolate filling and roll up tightly the long way. Cut into ½-inch (1.25-cm)
slices and place one into each of the muffin cups, cut side up. You will have about 24 slices. Repeat with the rest of the dough.
BAKE for 20 minutes, or until lightly golden. Serve warm or at room temperature. Store covered at room temperature for up to four days or freeze for up to three months.
To learn more about Paula Shoyer, visit her website, www.thekosherbaker.com.
Recipe from The Holiday Kosher Baker by Paula Shoyer
Sterling / November 2013