Thursday, June 21, 2018
MINI CHOCOLATE BABKAS
BY: IRENE FONG AND THE TEST KITCHEN
SPONSORED BY Lavazza Holiday
This recipe is featured on: Holiday desserts that pair perfectly with coffee
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 1/4 cups all-purpose flour (approx)
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
3 tablespoons nondairy pareve margarine
In a saucepan, heat soy milk over medium-low heat just until warm (100 F/38 C); pour into the 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 the bowl, adding spoonfuls of remaining flour if necessary, about 10 minutes. Transfer to a lightly floured surface; knead into a ball.
Place in a 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 the 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 the strip into a ball, pinching seam to seal. Fit into a 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 a 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 a rack for 10 minutes. Remove from pans; let cool on racks.
Make-ahead: Set aside for up to 6 hours.
per piece: about
Fibre2 gSodium185 mgSugars19 gProtein8 gCalories333.0Total fat12 gPotassium140 mgCholesterol46 mgSaturated fat3 gTotal carbohydrate48 g