Chocolate babka muffins

Chocolate babka muffins are yeast-raised muffins, that have an delecious chocolate filling, topped by streusel (an mixture of butter-flour-sugar, topped over bread in order to get an 'crumbly' effect)

 The word, 'Babka' is derived from word, 'baba' also known as grandmother in Polish (from Poland).  The original derivative of this sweet yeast-raised bread were known to be stout and round, hence the name.  Lateron, these were twisted and baked on loaf pan with an filling of cinnamon flavoured chocolate.  Slowly, this muffins originated from traditional loafs.   Instead of baking them as loafs and slicing them,  an effective method of slicing the dough (before baking) and transferring into individual muffin trays was done.

The rich taste of flaky, buttery dough combined with delecious chocolate filling, did win many hearts back at home. To my surprise, my not-so-chocolate-lover hubby, loved them totally.  I couldn't have asked for more :)  All thanks to Tamy and Swathi Iyer for this wonderful challenge.  

Recipe source: Portugese girl cooks

Preparation time: 35 minutes

Dough-raising time: 2-3 hours

Baking time: 25 minutes

Serves: 10-12

Ingredients required:

For the dough

• 1 tbspn active dry yeast
• 1/2 cup of warm milk
• 1/4 cup + 1 tbspn sugar
• 1 large egg
• 2 cups APF
• 1/2 tsp salt
• 3 tbspn butter

For filling 

• 3/4 cup grated milk chocolate
• 1/4 cup brown sugar
• 1 tsp coarsely ground cinnamon
• Pinch of salt

For egg wash

• 1 egg
• 1 tbspn milk/water

For streusel (Mix everything under the column and refrigerate)

• 1/3 cup brown sugar
• 1/4 cup APF
• 3 tbspn butter

Method

Add yeast to milk along with 1 tbspn sugar, keep aside to froth up. Blend everything under filling in an blender, till they resemble fine powder, keep them aside.

Take the flour, salt and butter in an dry vessel.  Mix them very well, make an well and add yeast mixture.  After mixing in yeast, break open an egg and knead into an soft, sticky dough, sprinkling water, if needed.  Keep this dough in an greased bowl and cover an wet cloth, let it rise.

See how they have doubled :)

Now, roll them into 12 * 20 inch rectangle, dusting with flour.

Sprinkle the chocolate filling, evenly over this rectangle.

Roll them tightly starting from top.  

Cut them into 10-12 equally sized pieces.  I got around 11.

Meanwhile, grease your muffin trays and place your rolls over them.  Cover them wet cloth and give this an second rise, say about 20 minutes.  Pre-heat the oven to 180 degree celsius.  

After the second rise, brush them with egg wash ( beat egg and dilute it with water)

After this, take your refrigerated streusel, and sprinkle some over each muffins, 

Pop them into your oven, and see how they rise... Aren't they gorgeous??   :)

Bake for about 20-25 minutes, till muffins gets brown near the edges.  Best served when warm.

Happy Baking !!!!!  :D  :D

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