Mini Chocolate Babkas Mini Chocolate Babkas

Mini Chocolate Babkas image Image by: Mini Chocolate Babkas image Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2013


  • 3/4 cups kosher soy milk
  • 1 pkg active dry yeast
  • 1/3 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt
  • 3 eggs
  • 3 1/4 cups all-purpose flour (approx)
Chocolate Filling:
  • 1/4 cup nondairy pareve margarine
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 115 g pareve bittersweet chocolate finely chopped
  • 1/3 cup all-purpose flour
  • 1/4 cup granulated sugar
  • pinch cinnamon
  • 3 tablespoons nondairy pareve margarine


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.

Nutritional facts per piece: about

  • Fibre 2 g
  • Sodium 185 mg
  • Sugars 19 g
  • Protein 8 g
  • Calories 333.0
  • Total fat 12 g
  • Potassium 140 mg
  • Cholesterol 46 mg
  • Saturated fat 3 g
  • Total carbohydrate 48 g


  • Iron 21.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mini Chocolate Babkas