Eggless Chocolate Babka Muffins

Babka is an easter speciality made in Eastern Europe. The Jewish version of babka is usually baked in a laof pan with twisted dough filled with cinnamon or chocolate. The yeasted cake is topped with streusel, a crunchy topping made of flour, butter and sugar. This month’s Baking Partner Challenge recipes were suggested by Tamy. She gave two recipes. One was the carrot cake and the other was these delicious babka muffins. As I was not interested in making a huge cake, I selected these muffin shaped babkas. As you all know, my daughter is a great fan of chocolate and so making these was the perfect choice. The only point all the bakers need to keep in mind is to read the instructions thoroughly. This time I made a mistake. I just looked at the ingredient list and made the filling and only after mixing everything, I realised that butter should not be mixed but should be spread on the dough. But it was too late and I went on making the muffins. My muffins turned out quite messy. But tastewise they were so so so tasty and my daughter didn’t mind the mess at all. So if you are following my recipe, please do not mix butter into the filling. Linking this to Yeastspotting.

Recipe Source: Portuguese Girl Cooks

Makes 12 Muffins

Ingredients:

For The Dough:

Warm Milk-1/2 cup

Sugar-1/4 cup

Instant Yeast-2 tsp

Milk-1/4 cup

Vinegar-1/4 tsp

Flour / Maida-2 cups

Salt-1/2 tsp

Butter-3 tbs

For The Filling:

Semi Sweet Chocolate-1 cup

Brown Sugar-1/4 cup

Salt-a pinch

Butter-3 tbs

For The Streusel Topping:

Flour-1/3 cup

Brown Sugar-1/3 cup

Butter-3 tbs

Milk- For Milk Wash

Procedure:

For The Dough:

In a large bowl , mix together milk, sugar and yeast.

Mix together milk and vinegar and set aside until it curdles.

Add this to the yeast mixture along with slat and flour.

Mix to form a slightly sticky dough.

Add butter and knead to incorporate into the dough.

Turn it on the counter and knead for 10 minutes until soft, smooth and elastic.

Oil a bowl, place the dough inside and coat the top of dough with oil.

Cover with cling wrap and set it aside until it doubles. It may take 60-75 minutes depending upon the weather.

For The Filling:

Take cold grated chocolate/ choco chips in a mixer.

Add brown sugar and a pinch of salt.

Run the mixture until the chocolate is crumbly.

Set aside.

For The Streusel Topping:

Mix together flour, butter and sugar.

It will be a crumbly dough.

Set aside.

Assembling and baking:

When the dough is double in volume, remove it from the bow, press it to remove air.

Roll it into a thin rectangle.

Apply butter reserved for filling on the rolled out dough.

Spread the chocolate crumbs on the butter layer evenly.

Roll it into a tight log.

Cut the roll into 12 equal pieces.

Generously butter a muffin pan.

Place the slices in the moulds.

Cover with cling wrap and allow it to double for 30 minutes.

Meanwhile preheat oven to 180°C.

Remove cling wrap from the muffin pan.

Divide the streusal topping into 12 equal portions.

Brush the top of the slices with milk and spread the streusel mixture on top of the slices.

Bake the muffins for 15- 20 minutes or until the top is nicely golden in colour.

Remove from oven and allow the temperature to drop.

Serve them warm or at room temperature.

Add butter and knead.

Take it to counter.

Add sugar. Do not add butter. I made a mistake.

Roll into a log.

Cover with cling wrap and set aside for 30 minutes.

Top with streusel and bake.

Enjoy the delicious muffin…

Eggless Chocolate Babka Muffins

Print Recipe Pin Recipe

Course Desserts

Cuisine International

Servings 12 persons

Ingredients

  

• For The Dough:
• Warm Milk-1/2 cup
• Sugar-1/4 cup
• Instant Yeast-2 tsp
• Milk-1/4 cup
• Vinegar-1/4 tsp
• Flour / Maida-2 cups
• Salt-1/2 tsp
• Butter-3 tbs
•  
• For The Filling:
• Semi Sweet Chocolate-1 cup
• Brown Sugar-1/4 cup
• Salt-a pinch
• Butter-3 tbs
•  
• For The Streusel Topping:
• Flour-1/3 cup
• Brown Sugar-1/3 cup
• Butter-3 tbs
•  
• Milk- For Milk Wash

Instructions

 

• For The Dough:
• In a large bowl , mix together milk, sugar and yeast.
• Mix together milk and vinegar and set aside until it curdles.
• Add this to the yeast mixture along with slat and flour.
• Mix to form a slightly sticky dough.
• Add butter and knead to incorporate into the dough.
• Turn it on the counter and knead for 10 minutes until soft, smooth and elastic.
• Oil a bowl, place the dough inside and coat the top of dough with oil.
• Cover with cling wrap and set it aside until it doubles. It may take 60-75 minutes depending upon the weather.
•  
• For The Filling:
• Take cold grated chocolate/ choco chips in a mixer.
• Add brown sugar and a pinch of salt.
• Run the mixture until the chocolate is crumbly.
• Set aside.
• For The Streusel Topping:
• Mix together flour, butter and sugar.
• It will be a crumbly dough.
• Set aside.
•  
• Assembling and baking:
• When the dough is double in volume, remove it from the bow, press it to remove air.
• Roll it into a thin rectangle.
• Apply butter reserved for filling on the rolled out dough.
• Spread the chocolate crumbs on the butter layer evenly.
• Roll it into a tight log.
• Cut the roll into 12 equal pieces.
• Generously butter a muffin pan.
• Place the slices in the moulds.
• Cover with cling wrap and allow it to double for 30 minutes.
• Meanwhile preheat oven to 180°C.
• Remove cling wrap from the muffin pan.
• Divide the streusal topping into 12 equal portions.
• Brush the top of the slices with milk and spread the streusel mixture on top of the slices.
• Bake the muffins for 15- 20 minutes or until the top is nicely golden in colour.
• Remove from oven and allow the temperature to drop.
• Serve them warm or at room temperature.