Mini Chocolate Babkas | Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Jeff Coulson Source: Canadian Living Magazine: November 2013
These delightful baked goodies, laced with cinnamon-tinged chocolate, are a small version of a popular Jewish cake. They puff up quite a bit to make an impressive end to your meal. Serve them with coffee or tea.
HANDS-ON TIME: 40 minutes
TOTAL TIME: 3 hour and 30 minutes
MAKES: 12 pieces
- 3/4 cup kosher soy milk
- 1 pkg (8 g) active dry yeast
- 1/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 3 eggs
- 3 1/4 cups all-purpose flour (approx)
- 1/4 cup nondairy pareve margarine
- 1/3 cup granulated sugar
- 1/2 tsp cinnamon
- 115 g pareve bittersweet chocolate, finely chopped
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- pinch cinnamon
- 3 tbsp nondairy pareve margarine
Dough: In saucepan, heat soy milk over medium-low heat just until warm (100°F/38°C); pour into bowl of stand mixer. Sprinkle with yeast; let stand until foamy, about 10 minutes.
Add sugar, oil, salt and 2 of the eggs; whisk to combine. Add 3 cups of the flour; using hook attachment, mix until dough is smooth, elastic and comes away from bowl, adding spoonfuls of remaining flour if necessary, about 10 minutes. Transfer to lightly floured surface; knead into ball.
Place in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1 1/2 hours.
Punch down dough; divide in half. On lightly floured surface, roll out each half into 18- x 12-inch (45 x 30 cm) rectangle.
Chocolate Filling: Spread margarine over each rectangle, leaving 1/2-inch (1 cm) border at long sides. Mix sugar with cinnamon; sprinkle all over margarine. Sprinkle with chocolate. Using pizza cutter or knife, cut crosswise into six 3-inch (8 cm) wide strips.
Working with 1 strip at a time and starting at 1 long side, fold in half; starting at 1 short end, simultaneously twist and roll strip into ball, pinching seam to seal. Fit into greased muffin cup. Repeat with remaining dough. Cover with greased plastic wrap; let rise in warm place for 1 hour.
Whisk remaining egg with 2 tsp water. Brush over babkas.
Streusel: Stir together flour, sugar and cinnamon; using pastry blender or 2 knives, cut in margarine until in coarse crumbs. Sprinkle over babkas.
Bake in 350°F (180°C) oven until browned and bottoms sound hollow when tapped, about 18 minutes. Let stand in pan on rack for 10 minutes. Remove from pans; let cool on racks. (Make-ahead: Set aside for up to 6 hours.)
Per piece: about 333 cal, 8 g pro, 12 g total fat (3 g sat. fat), 48 g carb (2 g dietary fibre, 19 g sugar), 46 mg chol, 185 mg sodium, 140 mg potassium. % RDI: 3% calcium, 21% iron, 11% vit A, 36% folate.