- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Please enter the email you’re using for this account.
Adorable bite-size versions of the classic Jewish yeast cake. Makes 46- 48 bites
1/4 cup warm water
1/2 ounce (2 envelopes) Gefen Dry Yeast
1/4 cup plus 1 teaspoon sugar, divided
2 and 1/2 cups Mishpacha All Purpose Flour
dash of salt
4 tablespoons margarine, at room temperature for 15 minutes
1/4 cup Gefen Canola Oil
1 large egg plus 1 white
1/2 cup (1 stick) margarine, at room temperature for 30 minutes
1/4 cup Gefen Unsweetened Cocoa
3/4 cup sugar
1/3 cup Gefen Mini Chocolate Chips
Place warm water, yeast, and one teaspoon of the sugar into a large mixing bowl or the bowl of a stand mixer and let sit 10 minutes, until the mixture bubbles and thickens. Add the quarter cup of 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 one and a half hours.
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 degrees Fahrenheit. Place mini muffin papers into a 12-cup mini muffin pan. You will need to bake in batches.
Divide dough in half. On a large piece of Gefen Parchment Paper or other surface sprinkled with a little flour, roll each piece of dough into a nine- by 12-inch rectangle so that the 12-inch 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 of the chocolate filling all the way to the edges. Sprinkle half of the chocolate chips all over the chocolate filling and roll up tightly the long way.
Cut into half-inch slices and place one into each of the muffin cups, cut side up. You will have about 24 slices.
Bake for 20 minutes, or until lightly golden. Repeat for the other dough. Serve warm or at room temperature.
How Would You
Rate this recipe?
Please log in to rate
How many Tbsp of dry yeast would this equal? don’t have envelopes…
Hi, can I make these on sticks? How would I apply them if yes?
Hi, can I make these on sticks? How would I apply them if yes?
I made this recipe and it came out delicious. I actually added a crumb topping from a different babka recipe and it made it taste like an authentic min babka!
The crumb idea is genius! So happy that you enjoyed
What adjustment should I make if I want to use regular muffin size pan?
Paula says, “The recipe is for a mini muffin pan, but to use a regular muffin pan, you can either place mini muffin liners into the cups of the regular pan to get small tall bites, or use regular size liners and get wider babka bites.”
I am getting into somewhat of a dispute with someone who posted Babka made with warm milk. I realize that you can make this Parve or Dairy.
With Kosher law, as I understood, we try to keep Shabbos and baking Parve, not to create difficulties with meat?
Ask your rav, as different people have differing opinions on this.
Great recipe!
They came out great. Easier than rogelech and what a good size
Hi,
Should I use regular muffin size or mini muffin size?
Mkescovitz@gmail.com
mini muffin size
Delicious recipe and so pretty!
Adorable and delicious!!!