Mini Babka Knots Ingredients:
Babka dough:
Luke warm milk – 1/4 cup
Yeast – 1 tsp
Sugar – 3 tbsp
Flour – 2 3/4 cup
Room temp. egg – 3
Room temp. unsalted butter – half stick (4 tbsp)
Babka filling:
Unsalted butter – 1 stick (8 tbsp)
Sugar – 1/2 cup
Cocoa powder – 1/3 cup
Mini Babka Knots Instructions:
To make the Babka dough:
Combine luke warm milk, yeast, and sugar in a bowl, stir and let sit for 15 minutes.
Add flour, egg, and unsalted butter, knead in one direction until the surface gets smooth.
Cover for 1 hour.
To make the Babka filling:
Melt and mix unsalted butter, sugar, and cocoa powder on low heat.
(Optional) Freeze the Babka filling for 5 mins for easier handling.
To assemble:
Grease the working surface with butter, and divide the dough into 8 equal pieces.
Roll each one out into 4 1/2-inch wide by 7 1/2-inch wide long rectangles.
Cut horizontally in the middle.
Apply a layer of chocolate filling in each of the two halves.
Roll it up tightly, in a horizontal fashion, into a log.
(Optional) Freeze the logs for 5 mins for easier handling.
Braid two logs together end to end and then make a knot. Tuck the bottom end into the center of the loop from the top, then tuck the other end from the bottom.
Make slits on top.
To bake:
Preheat oven to 375 F, bake for 15 mins.
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