Mini CHOCOLATE CINNAMON BABKA
sugar or sugar-free
FOR THE DOUGH:
1/2 cup warm milk, any kind (I like unsweetened vanilla almond or cashew milk) ~
TIP: I heat it for about 45 seconds in the microwave
2 tsp. instant yeast (the jar works much better than the packages)
1/4 cup + 2 tsp. sugar ~or~ 2 tsp. sugar + 1/4 cup regular white Splenda
TIP: even for sugar-free, use 2 tsp. sugar b/c yeast needs to feed on it to rise properly
1 egg……………………………………..1 tsp. vanilla extract
2-1/4 cups all-purpose flour………..….1/2 tsp. salt
1/2 tsp. cinnamon
6 TB unsalted butter, softened and cut into 6 1TB pieces
TIP: I cut 2 TB off the stick of cold butter, then put the 6 TB stick {in wrapper} in microwave for 13 sec. & cut into 1 TB slices
FOR THE CHOCOLATE FILLING:
1/4 cup sugar ~or~ 1/4 cup regular white Splenda
2 tsp. cinnamon………………………...1 tsp. vanilla extract
1/4 cup unsweetened cocoa powder (I like DARK)
6 TB butter, melted……………………..1 tsp. instant coffee powder
1-2 TB dark chocolate syrup ~or~ sugar-free chocolate syrup
3/4 cup miniature chocolate chips ~or~ sugar-free chocolate chips
THE SYRUP:
2/3 cup sugar ~or~ 2/3 cup regular white Splenda
1/3 cup water
Optional: 1 TB chocolate syrup
***
Prepare the dough. Put the warm milk, yeast, and 2 tsp. sugar in the bowl of your electric stand mixer (fitted with a dough hook). Whisk together and set aside for 5 minutes.
On low speed, beat in remaining sugar (or Splenda), egg, salt, cinnamon and vanilla extract. Gradually add in flour and mix just until dough comes together (about 1-2 minutes, still on low).
Increase speed to medium-low and add butter 1-2 pieces at a time, (beating after each addition) until all pieces are added. Continue mixing with the dough hook until the dough is smooth and pulls away from the sides of the bowl (about 3-5 minutes.) Keep scraping down the side of the bowl, and fold the large pieces of butter back into the batter by hand. Just when you think that maybe it's supposed to be sticky across the bottom of the bowl, or you might need more flour, the dough will suddenly "jump" off the sides of the pan and form a loose ball around the dough hook.!
Transfer the dough to a large lightly greased bowl (I spray mine with buttery non-stick spray) and cover with plastic wrap or a clean kitchen towel. (turn the dough over so the buttery spray/grease is on all sides) Set aside to rise at room temperature for at least 1 hour, until dough has doubled in size.
Prepare the filling. While the dough is rising, make the chocolate filling. In a small bowl, combine the sugar, cinnamon, vanilla extract, and cocoa powder. Pour in the melted butter and chocolate syrup ~ stir to combine. (It may look a little granulated from the sugar, but you can add a little more chocolate syrup later, if you want.) Set aside.
Shape the babka.
Spray your pan(s) generously with BUTTERY non-stick spray. You can use a deep 8-9" square pan ~ 12 hole regular muffin pan ~ 6 hole giant muffin pan.
(1) Punch the dough down. (2) Roll the dough out (on a lightly floured surface) into about 10x18” rectangle. Spread filling over the dough, leaving about 1/2" border at the edges. Sprinkle chocolate chips over the filling . Gently roll the dough into a long, even log. Now measure the log. Depending on which pan you're using: hopefully you have an 18" log ~ for the square pan, cut 9 2" pieces ~ for the 12-hole muffin pan, cut 1-1/2" pieces ~ for the 6-hole giant muffin pan, cut 3" pieces. (It may squish out longer as you cut your pieces, so keep pushing the ends back up.) ** Leave them as rolls, if that's what you want ~ or give the top of the rolls a twist and a pinch (to keep the twist in place) for mini babka (photos to show each way). Cover pan with plastic wrap or a dish towel and set aside to rise again at room temperature, for another hour.
Make the syrup glaze. Combine the sugar/Splenda and water in a microwave-proof container (at least 2 cups, so it doesn't overflow) and heat on high 2 minutes. stir. If necessary, heat another minute or so, until sugar/Splenda dissolves. Then, if you want, you can whisk some chocolate syrup in too. Set aside to cool.
Preheat the oven to 350 °F.
Bake the babka. Bake the muffins at 350 °F for about 15-18 minutes, until the tops are golden brown. (dark pans bake faster ~ light or glass pans bake slower) As soon as they come out of the oven, use a pastry brush to brush the simple syrup on top of each muffin. Then let them cool for about 30 minutes before taking out of the pan to finish cooling on a rack.
Makes 10-12 regular-sized muffins ~or~ 6 giant muffins ~or~ 9-10 rolls or mini Babka in pan
Store at room temperature in an airtight container for up to 5 days. Reheat in microwave for 15-20 seconds before eating.