Friday, April 25, 2014

Cinnamon Chocolate Babka Muffins

Thanks to Tamy Bollar and Swathi Iyer For introducing this wonderful muffins.


For the 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 table spoons unsalted at room temperature

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

  1. Make chocolate pieces into coarse pieces. Add remaining ingredients and pulse until crumbs. Keep it 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

  1. In a bowl combine the brown sugar and flour.
  2. Cut the butter in with a pastry blender until it resembles coarse crumbs. Set aside.


For the dough
  1. Using a stand mixer, use a paddle to combine the milk, sugar and yeast, stirring to blend.
  2. Add the flour, egg and salt mixing on low until a sticky dough forms.
  3. Mix the butter in dough and knead for 10 minutes. The dough will be loose and sticky.
  4. Grease the bowl with butter. Add dough, cover with tea towel and let rise until doubled in a warm place. This will take 1 to 2 hours.
  5. After raise, transfer the dough onto a floured surface. Gently depress the center to deflate. Let rest for 5 minutes.
  6. Roll the dough into a 12X20 rectangle. Sprinkle the filling evenly over the dough.
  7. Roll the dough into a tight log.
  8. Cut the log into 12 equal pieces. Place each piece into prepared muffin pan.
  9. Cover the pan with towel and let it rise for 30 minutes or so.
  10. Preheat the oven to 3500F.  After rose, brush tops with the egg wash.
  11. Sprinkle each piece with the streusel topping.
  12. Bake for 15 - 20 minutes or until puffed and brown around the edges.
  13. Completely cool on wire rack.