Cinnamon Chocolate Babka Muffins
For the dough
Whole milk, warmed 110 degrees-1/2 cup
Instant rapid rise yeast- 2 tsp
All purpose flour-2 cups
Salt- 1/2 tsp
Unsalted butter room temperature- 3 tbs
Milk chocolate chips- 3/4 cup
Brown sugar- 1/4 cup
Ground cinnamon- 1 tsp
pinch of salt
Butter- 3 tbs
Brown sugar- 1/3 cup
All purpose flour- 1/4 cup
Butter- 2 tbs
Mix milk,sugar and yeast till it is blended. Using a stand mixer combine yeast mixer,egg,salt and flour until a sticky dough begins to form. Mix in butter and using a dough hook,knead the dough for 10 minutes on low speed. The dough will be sticky and loose. Butter a clean bowl and place the dough in it. Cover with a tea towel and allow it to raise till it is double in size. This will take one to two hours.
To make the filling, chop chocolate pieces in a food processor until small coarse pieces.Add brown sugar, cinnamon and salt and pulse until coarse crumbs and set aside.
Preheat oven to 350 degrees.Butter 12 muffin tins or line with muffin paper.
Turn out the dough onto a floured work surface. Gently depress the center to deflate. Let rest 5 minutes.
Dust the work surface with flour and gently roll out the dough into a 12x20 rectangle. Spread the chocolate mixture filling evenly on top.
Roll the dough into a tight log. Cut the dough into 12 equal pieces.
Place each piece into the muffin tin, cover and let it rest for 30 minutes. After 30 minutes, brush tops with the egg wash.
In a small bowl combine the brown sugar and flour. Cut the butter in with a pastry blender until it resembles coarse crumbs. Sprinkle this over each muffin.
Bake for 15-20 minutes or until puffed and brown around the edges. Cool completely on wire racks in the tin. Serve with coffee.
Hope you will all enjoy!