Chocolate Babka Minis with Cream Cheese Glaze

Chocolate Babka minis or baby babkas are filled with chocolate and topped with streusel and cream cheese glaze. These individual portions are the perfect excuse not to share your babka.

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As the cover recipe of my first cookbook, The Essential Jewish Baking Cookbook, chocolate babka is near and dear to my heart. In the book, the directions are for one loaf that you can serve in slices.

For this recipe, I started with the recipe from the book, doubled it, added a streusel topping and a fun and easy cream cheese glaze.

Why you’ll love this recipe!

Whether this is your first introduction to this beautiful brioche-like layered bread OR you only know it as a famous Seinfeld scene OR it’s a lingering memory from your grandmother’s kitchen, you’ll want to take a moment and (re)acquaint yourself with this baked wonder called chocolate babka.

Babka is made with an enriched bread dough, meaning it has added butter, sugar and eggs in it. It will rise more slowly than a basic bread dough. Plan for that when scheduling your prep work.

If you are a fan of pain au chocolat, then you already know how satisfying a bite of chocolate with a buttery dough is. Babka serves that up in a sturdy bread-like dough and in this case, I added a streusel and cream cheese glaze.

As all good Jewish mothers would say: "What's not to love??"

See my chocolate babka story for a quick visual guide to making this recipe.

Ingredients you’ll need

Unlike the recipe in the book, I include a streusel and glaze which I think really gives them a finished look and tastes great too. So the ingredient list is a bit longer but totally worth the effort.

Babka dough

• Yeast: Active dry or instant will work here. Neither type of yeast needs to be proofed BUT if you are at all unsure about the age of your active dry yeast, by all means proof it to be sure it's alive. I show a picture of this below.
• Lemon or orange zest: I love adding citrus but if you're not a fan, you can make this recipe without it. Note that I always use Meyer lemons but regular lemon zest is ok too.
• Kosher salt: I tested with Diamond Crystal. If you use Morton's kosher salt, use a bit less. But it's such a small amount in the dough, it won't make a big difference.
• Eggs: Save your extra white for scrambled eggs or omelettes the next day!
• Milk: Be sure to warm it as noted.
• Unsalted butter: I always prefer unsalted so I can control the salt level myself.

Chocolate Filling

• Chocolate: I suggest dark or semisweet. And if I have high quality chips in the house, I skip cutting bars of chocolate and use them.
• Cocoa powder: Any type - dutch-processed or regular is fine. Just be sure it is unsweetened.
• Cinnamon: I like the additional of cinnamon and nuts in the bread and on top in the streusel. But it won't affect the final outcome if you leave them out of the inside.
• Pecans: I love the extra crunch and flavor but they are optional.

Streusel

• All of the ingredients in the streusel are used elsewhere in the recipe so think about measuring out extra while you have the ingredients out!

Cream Cheese Glaze

• Cream cheese: Be sure to use regular brick cream cheese and not whipped.
• Powdered sugar: Always a must for glazes because it dissolves and also acts like a thickener.
• Orange juice: I love mirroring the citrus but if you don't have any oranges or juice around, increase the milk.

How to make this recipe

Babka dough takes a while to rise so there is plenty of time to gather your filling, streusel and glaze ingredients while the dough proofs. Alternatively, you can let the dough rise in the refrigerator overnight. You'll want it to come to room temperature before working with it.

Prep the dough

1.Whisk your dry ingredients in the stand-mixer bowl:

2. Add wet ingredients and begin kneading with the dough hook on your stand mixer:

Pro-tip: combine the orange zest with the sugar to help prevent the zest from clumping and to be sure it incorporates into the dough. (thank you Dorie Greenspan for teaching me this years ago!)

3. Start adding softened butter to dough:

4. Continue kneading for 8 - 10 minutes after all the butter is added (really!). Then be patient - the rise takes a bit longer than regular bread dough but it will rise.

Isn't this dough gorgeous?

Prepare the filling

5. In a microwave-safe bowl or a small pot on the stove, melt the chocolate and butter together.

6. Mix it vigorously to a smooth consistency:

7. Add sugars and cocoa powder and mix again.

8. Let the filling cool until the dough is ready to roll out. It should be thick but spreadable.

Prepare the streusel

9. Combine everything but the softened butter. Add the butter and use your fingers to thoroughly incorporate.

Prepare the baby babkas

10. Divide the dough in half - either by eyeballing it or weigh it and divide in two. Roll the dough out to approximately 18 X 8.

11. Spread half the chocolate filling using an offset spatula or butter knife.

12. Sprinkle on half the pecans and cinnamon if using.

13. Start rolling from the long end, pulling towards you as you roll to make it as tight as you can. The more coils, the more layers of chocolate you get inside.

14. Then use a serrated knife to cut the roll into 1.5 inch pieces. Repeat this process with the second half of the dough and filling.

15. Place each slice cut-side-up in a greased muffin tin.

16. Let them rise again until they increase about 20 - 30% in size.

17. Sprinkle on the streusel.

18. Bake for about 20 minutes until they are brown around the edges and a thermometer inserted reads at least 190° F.

Prepare cream cheese glaze

19. Whisk together the glaze ingredients. Should be a thick but pourable mixture. Add extra liquid if it's too thick. Can be made in advance and refrigerated - just remix to a pourable consistency before use.

20. Use a spoon to apply the glaze for a random look or a frosting tip and bag if you want something more uniform.

Expert Tips and FAQs

1. If this seems like a lot of steps, remember the streusel and the glaze and the filling can all be made ahead of time or while the dough is rising. Then it's just a matter of putting it all together. And well, then you have babka so what more do I need to say?!!
2. I love how the cream cheese glaze looks and tastes, but it's not absolutely necessary. The recipe in my book has neither the streusel or the cream cheese glaze - just a simple syrup glaze and it's a knockout.
3. You can knead this dough by hand but a stand mixer with a dough hook means you can walk away while it's kneading and work on something else. I've grown to love my stand mixer!

Other recipes from the cookbook

New York Lemon Cheesecake Bars

Sweet Challah Rolls with Apple Currant Filling

Olive Oil Marble Cake

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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

Chocolate Babka Minis with Cream Cheese Glaze

Beth Lee

Chocolate Babka minis or baby babkas are filled with chocolate and topped with streusel and cream cheese glaze. These individual portions are the perfect excuse not to share your babka.

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine Jewish Holiday Baking

Servings 24

Calories 309 kcal

Ingredients

  

1x2x3x

• 4 cups all-purpose flour
• 4 teaspoons active dry yeast or instant yeast
• ½ cup granulated sugar
• 2 teaspoons grated lemon zest or orange zest
• 1 teaspoon kosher salt
• 2 large eggs plus 1 yolk
• ¾ cup warm milk (105°F to 115°F)
• 10 tablespoons unsalted butter, cut into ½-inch cubes, room temperature

For the chocolate filling

• 1 cup semisweet or dark chocolate chips
• ½ cup (1 stick) unsalted butter
• 4 tablespoons granulated sugar
• 4 tablespoons brown sugar
• 4 tablespoons unsweetened cocoa powder
• ½ teaspoon kosher salt
• 1 teaspoon cinnamon optional
• ½ cup toasted and chopped pecans optional

For the streusel

• 4 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• ½ cup toasted and chopped pecans
• ½ teaspoon kosher salt
• 2 tablespoons unsalted butter softened

For the cream cheese glaze

• 2 ounces cream cheese softened
• ¼ cup powdered sugar
• ½ teaspoon vanilla
• ½ tablespoon orange juice
• 2 tablespoons milk

Instructions

 

Make the dough

• In the bowl of a stand mixer, whisk together the flour, yeast, sugar, and zest.
  
• Add the salt, egg, egg yolk, and milk.
  
• Using the stand mixer fitted with the dough hook attachment, knead on low speed for about 2 minutes, scraping down the sides of the bowl as necessary.
  
• When the mixture is mostly combined, add the softened butter, 2 cubes at a time, mixing after each addition until incorporated. This process should take about 5 minutes.
  
• After all the butter is added, continue to knead for 8 to 10 minutes, scraping the bowl as necessary. If the dough is overly sticky, add flour 1 tablespoon at a time until the dough is smooth, slightly sticky, and elastic.
  
• First rise: Form the dough into a ball and place it into an oiled bowl. Cover with plastic wrap and let rise until doubled in size, 2 to 3 hours. (Alternatively, place it in the refrigerator to rise overnight and make fresh babka in the morning.)
  

Make the chocolate filling

• Place chocolate and butter in a microwave-safe bowl or a small, heavy-bottomed saucepan.
  
• For microwave use 15 second increments and stir - when the chips and butter are almost melted, stirring should bring it to a smooth, totally melted consistency. If using a saucepan, stir over medium low heat until melted.
  
• Add the sugars, cocoa powder, and salt and stir well. If using a pan, turn heat off, add ingredients and stir. Set aside to cool while you form the babka.
  
• Once cooled, the filling should be spreadable like peanut butter.
  

Make the streusel

• Combine all ingredients except butter in a small bowl.
  
• Add butter and incorporate well until it is one with the dry ingredients. I find my hands the best tool for this.
  

Form the mini chocolate babkas

• Prep: Clear a clean work area. Grease two 12-cup cupcake or muffin tins.
• Form the dough into a rectangle and roll it out to at least a 18-by-8-inch rectangle on a clean work surface, with the long edge closest to you.
  
• Spread the cooled filling on the rectangle, all the way to the edges if possible.
  
• Sprinkle the filling with the cinnamon and pecans, if using.
  
• Starting with the long edge closest to you, roll the dough up like a log. Pinch along the seam to be sure it seals; then place the log seam-side down on the work surface.
  
• Using a serrated knife, cut the log into 1.5-inch slices and place each piece in a cupcake tin cut side up.
  
• Second rise: Cover the cupcake tins with a kitchen towel or plastic wrap and let rise at room temperature for up to 1 ½ hours, or until it expands in volume by about 20 - 30 percent. (You can accelerate this rise by placing the dough in a warmer environment like a proofing drawer.) If the dough slowly springs back when poked, it’s ready to bake.
  
• Preheat: Preheat the oven to 350°F.
  
• Sprinkle streusel on top of babkas after they have risen.
  
• Bake: Bake the babka for 20 minutes, or until the top is brown and the internal temperature reaches at least 190°F.
  

Make the cream cheese glaze

• Make cream cheese glaze: While the babka bakes, make the cream cheese glaze. Place all the ingredients in a small bowl and whisk together until smooth. If making in advance, store in the refrigerator and whisk vigorously before using to be sure it is pourable.
  

To finish

• Cool: Remove the babkas from the oven and let cool. When cool enough to handle, place on a cooling rack. Apply cream cheese glaze when completely cooled. Use a spoon or a piping bag, depending on how natural a look you prefer. I recommend applying the cream cheese glaze shortly before serving. The babkas can remain at room temperature for up to two days, but the glaze cannot. Once you apply the glaze, you should serve them within a couple of hours. And store any leftovers with glaze on them in the refrigerator.
  

Notes

• If this seems like a lot of steps, remember the streusel and the glaze and the filling can all be made ahead of time or while the dough is rising. Then it's just a matter of putting it all together. And well, then you have babka so what more do I need to say?!!
• I love how the cream cheese glaze looks and tastes, but it's not absolutely necessary. The recipe in my book has neither the streusel or the cream cheese glaze - just a simple syrup glaze and it's a knockout.
• You can knead this dough by hand but a stand mixer with a dough hook means you can walk away while it's kneading and work on something else. I've grown to love my stand mixer!

Nutrition

Calories: 309kcalCarbohydrates: 35gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 45mgSodium: 216mgPotassium: 145mgFiber: 3gSugar: 15gVitamin A: 370IUVitamin C: 1mgCalcium: 35mgIron: 2mg

Keyword babka, chocolate, pastry

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