Easter is getting nearby; I hope you have already planned a menu for Easter. I thought of making Easter bunny, and even made an attempt; however what my bunny buns turned out to be is unidentifiable. So I dropped the idea of making the Easter bunny for the time being. But when I made this chocolate babka swirl buns, it turned out be very delicious. I was introduced to this chocolate babka swirl buns as part of Baking Partner’s challenge. This recipe was suggested by Tamy of 3 Sides of Crazy.
If you don’t know babka, it is brioche yeasted cake. It is traditionally baked for Easter Sunday in Poland, Bulgaria, Macedonia, and Albania, and for the major holidays (Christmas, Easter, New Year, Pentecost) in Romania. Traditionally it does not have any filling, and is glazed with a vanilla- or chocolate-flavored icing and decorated with almonds or candied fruit, sometimes with rum added. However eastern Jewish version of babka contains chocolate or cinnamon filling with streusel on the top. Here is funny clip about babka and Seinfeld. In this clip Elaine and Jerry are upset about not getting a babka. But due to my sugar scare, I am not making full size desserts nowadays. So when Tamy made this chocolate babka swirl buns in muffin tin I was happy and skipped streusel part in the recipe.
It is easy you need to make brioche dough first then spread them into a rectangle and top with semi sweet chocolate chips. Then roll it into cylinder and cut it into small bite size pieces and place it in muffin tin and bake it. It is delicious chocolaty buttery small treat. This recipe is adapted from Portuguese girl cooks who in turn adapted from Smitten Kitchen and Martha Stewart’s Baking Handbook. Both my son and daughter loved these chocolate swirl buns to the core. If you are chocolate lovers like them it is really hard to finish with one you hand and will automatically goes to next one too. I can assure you of that.
Give it a try, you will like it. Please make sure to take look at other Baking Partner’s creations too. If you want to bake with us next month please shoot me an e-mail.
Here comes the recipe
- ½ cup (120 ml) whole milk, warmed to 110 degrees
- ¼ cup (50 grams) sugar
- 2 teaspoons instant (rapid rise) yeast
- 1 large egg, room temperature
- 2 cups (250 grams) all-purpose flour
- ½ teaspoon salt
- 3 tablespoons (45 grams) unsalted butter, at room temperature
- 8 oz. (225 grams) semisweet chocolate chips
- ¼ cup (50 grams) sugar
- ¾ teaspoon ground cinnamon
- pinch of salt
- 3 tablespoons (45 grams) unsalted butter, room temperature
- 1 egg, lightly beaten
- 1 tablespoon heavy cream
- In microwave safe bowl add butter and milk and melt it by heating high for 30 seconds.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the warm milk –butter mixture, sugar, yeast, egg, flour, and salt, and mix on low speed until sticky dough begins to form. Switch to the dough hook, and knead on low speed for 10 minutes. (The dough will be loose and sticky, don't add any more flour . It will all come together as it rises.)
- Butter a large bowl, and place the dough inside. Cover with plastic wrap or a tea towel and let it rise until doubled, about 1 ½ to 2 hours.
- In the bowl of a food processor add the chocolate chips sugar, cinnamon, and salt, and pulse until chocolate is fairly finely chopped and some parts powdery. Add the butter, and pulse until the mixture comes together. Set aside.
- Very generously butter a 12 cavity muffin tin.
- Turn out the dough onto a lightly floured work surface, and gently deflate the dough. Let the dough rest for 5 minutes.
- Roll the dough into a large rectangle, about 12x20-inches. Add flour if the dough is get sticking.
- Sprinkle the filling evenly over the dough. Roll the dough into a tight log, starting from the short end and rolling to the other end. Pinch the seams. Using a serrated knife or tooth floss (the best!), cut the dough into about 1-inch segments. Place each segment into the prepared muffin tin.
- (If you want to bake the next day, cover with plastic wrap and refrigerate the dough overnight. Bake as directed without letting the dough rise again. Otherwise the dough can also be covered and frozen at this point).
- Cover with plastic wrap and let rise for about 30 minutes.
- Preheat oven to 350 degrees F.
- Whisk the egg and cream together, and brush the tops of the buns with the egg wash. and bake for about 30 minutes, until puffed and brown around the edges.
- Let cool on a wire rack in the muffin tin. These are easier to remove from the muffin tin if completely cool. It is really hard to resist they are at prime when it is warm.
- If you would like an ultra chocolatey bun, you can increase the filling by 50% and this would yield a bun to filling ratio similar to what is in the original babka recipe from Martha. /These buns are best eaten the day they are made, however they were still good the next day reheated for about 10-15 seconds in the microwave.
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