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