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.
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!