Chocolate Babka Swirl Buns

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Happy Easter to all my friends & families who are celebrating!!
Babka muffins are traditionally baked for Easter in eastern parts of Europe. It is spongy, brioche-like yeasted cake. Glazed with vanilla or chocolate flavored icing, it is decorated with almonds or candied fruits. Sometimes rum is also added to increase its flavor.
Another version of Babka, from the eastern Jewish tradition contains chocolate or cinnamon filling with streusel on the top, which is going to be the challenge for this month’s Baking Partners. Thanks to Tammy and Swathi Iyer for this awesome recipe. My family totally loved it..

Ingredients

For the dough
1/2 cup(120 ml) of Whole milk, warmed to 110 degrees
3 tablespoons(45 grams) Unsalted butter, at room temperature
1/4 cup(50 grams) of Sugar
2 teaspoons of Instant (rapid rise) yeast
1 large Egg, room temperature
2 cups (250 grams) of All-purpose flour
1/2 teaspoon of Salt

For the filling
8 oz.(225 grams) of Semisweet chocolate chips
1/4 cup(50 grams) of Sugar
3/4 teaspoon of Ground cinnamon
A pinch of Salt
3 tablespoons(45 grams) of Unsalted butter, room temperature

Egg Wash
1 Egg, lightly beaten
1 tablespoon of heavy cream
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Directions

Steps for preparing the dough
• In microwave safe bowl, add butter and milk and melt it in high for 30 seconds.
• In a bowl of a stand mixer fitted with paddle attachment, combine warm milk-butter mixture, sugar, yeast, egg, flour and salt, and mix on low speed until sticky dough begins to form.
• Switch to dough hook and knead on low speed for good 10 minutes.
• Butter a large bowl, and place the dough inside. Cover it with a plastic wrap and let it rise until the dough doubles, about 1½ to 2 hours.
For the filling
• In a bowl of food processor, add chocolate chips, sugar, cinnamon and salt, and pulse until chocolate is finely chopped. Add butter and pulse until the mixture comes together. Set aside.
Muffin assembly
• Generously butter a 12 cavity muffin tin. Transfer the dough onto a lightly floured work surface and gently deflate the dough. Let the dough rest for another 5 minutes.
• Roll the dough into a large rectangle, about 12×20-inches. Dust little flour if the dough gets sticky.
• Sprinkle filling evenly over the dough. Roll the dough into a tight log, starting from the short end to the other end. Pinch the seams.
• Using a serrated knife cut the dough into small segments of 1-inch. Place each segment into the prepared muffin tin. (If you want to bake it next day, cover with plastic wrap and refrigerate the dough overnight. Bake as directed without letting the dough rise again).
• Cover with plastic wrap and allow it to rise for 30 minutes.
• Preheat oven to 350 degrees F.
Whisk egg and cream together and egg wash the buns.
• Bake for 30 minutes or until the muffin gets brown around the edges. Remove the tray from the oven and cool completely before taking the muffins out.

Storage instructions
• Muffin tastes fresh and good, when it is served warm on the same day. However you can also store it in an airtight container in refrigerator for another couple of days. Warm it for 15-20 seconds before you serve.
Adapted from Portuguese girl cooks

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