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Babka Bites

Recipe courtesy of Paula Shoyer from her book, "The Kosher Baker."
Babka Bites
Ingredients for Dough
  • ¼ cup (60ml) warm water
  • ½ ounce (2 envelopes; 14g) dry yeast
  • ¼ cup (50g) plus 1 teaspoon sugar, divided
  • 2 ½ cups (315g) all-purpose flour
  • dash salt
  • 4 tablespoons (57g) margarine, at room temperature for at least 15 minutes
  • ¼ cup (60ml) canola oil
  • 1 large egg plus 1 egg white
Ingredients for Filling
  • ½ cup (1 stick; 113g) margarine, at room temperature for at least 30 minutes
  • ¼ cup (20g) unsweetened cocoa
  • ¾ cup (150g) sugar
  • 1⁄3 cup (60g) mini chocolate chips

To make the dough:

PLACE WARM WATER, yeast, and 1 teaspoon sugar into a large mixing bowl or the bowl of a stand mixer and let it sit for 10 minutes, until the mixture bubbles and thickens. Add the ¼ cup (50g) sugar, flour, salt, margarine, oil, egg, and egg white.
Combine with a wooden spoon or a dough hook in a stand mixer until all the ingredients are mixed in. Cover bowl with plastic wrap and let rise 1 ½ hours.


To make the filling:

PLACE THE MARGARINE into a medium or large bowl and beat until creamy. Add the cocoa and sugar and beat until combined. Cover with plastic and let sit at room temperature while the dough is rising.

PREHEAT OVEN to 325°F (160°C). Place mini muffin papers into a 12-cup mini muffin pan. You will need to bake Babka Bites in batches.


To assemble and bake:

AFTER THE DOUGH HAS RISEN, divide it in half. On a large piece of parchment paper sprinkled with a little flour, roll each piece of dough into a 9 x 12-inch (23 x 30-cm) rectangle so that the 12-inch (30-cm) side is facing you. Sprinkle a little flour on the rolling pin if the dough starts to stick to it. Use a silicone spatula to spread half the chocolate filling all the way to the edges. Sprinkle half the chocolate chips all over the chocolate filling and roll up tightly the long way. Cut into ½-inch (1.25-cm)
slices and place one into each of the muffin cups, cut side up. You will have about 24 slices. Repeat with the rest of the dough.

BAKE for 20 minutes, or until lightly golden. Serve warm or at room temperature. Store covered at room temperature for up to four days or freeze for up to three months.

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