CINNAMON CHOCOLATE BABKA MUFFINS

Cinnamon Chocolate Babka Muffins

DOUGH
1/2 cup whole milk, warmed 110 degrees
1/4 cup sugar
2 teaspoons instant rapid rise yeast
1 large egg at room temperature
2 cups all purpose flour
1/2 teaspoon salt
3 tablespoons unsalted butter at room temperature

• Using a stand mixer, use a paddle to combine the milk, sugar and yeast, stirring to blend.
• Add the egg, flour and salt mixing on low until a sticky dough begins to form.
• Mix in the butter until well blended with no remaining chunks.
• Switch to a dough hook and knead on low for about 10 minutes. The dough will be loose and sticky.
• Butter a large bowl.  Add dough, cover with tea towel and let rise until doubled in a warm place. This will take 1-2 hours.

FILLING
3/4 cup milk chocolate chips
1/4 cup brown sugar
1 teaspoon ground cinnamon
pinch of salt
3 tablespoons unsalted butter at room temperature

• Chop chocolate pieces in a food processor until small coarse pieces.
• Add brown sugar, cinnamon and salt and pulse until coarse crumbs.
• Set aside.

EGG WASH
1 egg, lightly beaten
1 tablespoon heavy cream

• Whisk together until well blended.

STREUSEL TOPPING
1/3 cup brown sugar
1/4 cup all purpose flour
3 tablespoons unsalted butter at room temperature

• In a small bowl combine the brown sugar and flour.
• Cut the butter in with a pastry blender until it resembles coarse crumbs.
• Set Aside.

ASSEMBLY

• VERY GENEROUSLY butter 12 muffin tins OR use muffin papers for easier clean up.
• Turn out the dough onto a floured work surface.  Gently depress the center to deflate.  Let rest 5 minutes.
• Roll the dough into a 12x20 rectangle.  (flour as needed to prevent sticking)
• Sprinkle the filling evenly over the dough.
• Roll the dough into a tight log.
• Cut the dough into 12 equal pieces (HINT: I now use dental floss for all this type of cutting.  You get a good clean cut every time.)
• Place each piece into you prepared tin or papers.
• Cover with your tea towel and let rise 30 minutes or so.
• Preheat oven to 350 degrees.
• After 30 minutes, brush tops with the egg wash.
• Sprinkle each with the streusel topping.
• Bake for 15-20 minutes or until puffed and brown around the edges.
• Cool completely on wire racks in the tin. (I use the papers because I like them warm, but the come out of the tins better cool).

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