Chocolate Babka Bites Recipe

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Chocolate Babka Bites
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Ingredients
13
Count
Nutrition
118
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. In a saucepan on the stove, heat milk and pinch of salt to 120°F (~48C).
  2. NOTE.
  3. If you don’t have a thermometer, milk should be “warm” to the touch. ;-).
  4. Sprinkle yeast over milk; let set for 5 minutes.
  5. NOTE.
  6. When making yeast mixtures, I have always “stirred” the yeast in and “waited” for it to foam; leaving it in a warm place.
  7. In a small bowl, whisk together egg and remaining 1/4 cup sugar, then slowly whisk in yeast mixture.
  8. In a stand mixer, combine flour and salt.
  9. With mixer on low, add egg mixture until combined.
  10. Add butter; mix until combined.
  11. Switch mixing paddles to a dough hook and let it knead the dough for 10 minutes.
  12. Per the “original” recipe:.
  13. “it should be sticky and stringy and probably worrisome, but will firm up a bit after it rises.”.
  14. This was GREAT advise as I was “worried” at this point I had done something wrong.
  15. Butter a large bowl and place dough in it; cover with cling wrap or a towel. (I used cling wrap).
  16. Let rise for an hour or until double in size.
  17. While waiting, prepare the filling. :) :).
  18. In a food processor, add dark chocolate chips, salt and sugar; pulse until chocolate is finely chopped; almost powder-like; add in dried apricots and plum Amazins until finely chopped; set aside.
  19. NOTE.
  20. I used patty pans to line my muffin tin; was heaps easier re cleaning. ;-).
  21. Once dough is ready, turn it out onto a “well floured” surface; gently “deflating” it with your hands; let rest for 5 minutes.
  22. Once rested, roll into a large rectangle.
  23. NOTE.
  24. The longer you make it, the more dramatic the swirl will be. :) :) :).
  25. Sprinkle the filling evenly over the dough’s surface.
  26. Hint and Tip.
  27. The filling WILL be “hard and clumpy to try and spread“; just do your best and be careful not to push “too hard” as the filling will go through the very soft dough. ;-).
  28. Tightly roll the dough back over the filling; forming a log.
  29. NOTE.
  30. I did not have any filling on the ends, so I used a serrated knife and cut the ends of the pastry.
  31. With a sharp serrated knife, gently saw 1-inch segments off the log; cover with a towel’ let rise for 30 minutes.
  32. Preheat oven to 180°C Bake for 20 minutes; until “puffed and brown”.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 117.63 Kcal (492 kJ)
Calories from fat 60.15 Kcal
% Daily Value*
Total Fat 6.68g 10%
Cholesterol 19.97mg 7%
Sodium 133.34mg 6%
Potassium 67.55mg 1%
Total Carbs 13.85g 5%
Sugars 6.06g 24%
Dietary Fiber 0.29g 1%
Protein 1.4g 3%
Iron 0.4mg 2%
Calcium 18.9mg 2%
Amount Per 100 g
Calories 353.9 Kcal (1482 kJ)
Calories from fat 180.96 Kcal
% Daily Value*
Total Fat 20.11g 10%
Cholesterol 60.07mg 7%
Sodium 401.18mg 6%
Potassium 203.23mg 1%
Total Carbs 41.68g 5%
Sugars 18.22g 24%
Dietary Fiber 0.86g 1%
Protein 4.21g 3%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 1%
Iron 1.1mg 2%
Calcium 56.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.9
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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