Chocolate-Cheese Babka Rolls

Chocolate-Cheese Babka Rolls
Chocolate and cheese are a potent combination that’s too hard to resist. These individual babkas are perfect for Shavuos morning kiddush or as an easy-to-serve but elegant dessert after your dairy meal. You’ll want to put a few aside for breakfast the morning after to have with your tea or coffee…

 

AuthorFoodieblissCategory
Yields16 Servings
Dough
 2 ½ tsp yeast
 ¼ cup water
 4 ½ cups flour
 ½ cup sugar
 1 tsp salt
 ½ tsp cinnamon
 4 egg yolks
 1 ¼ sticks (½ cup + 2 tablespoons) butter
 1 cup milk
 2 tsp vanilla extract
 Beaten egg, for brushing
Chocolate Filling
 6 oz dairy chocolate
 3 oz dark chocolate
  cup coffee
 ½ cup boiling water
 ½ cup sugar
Cheese Filling
 8 oz farmer cheese
 8 oz cream cheese
 ½ cup sugar
 1 egg
 1 tbsp vanilla sugar
1

Prepare the dough: In a small bowl, place the yeast in warm water and let it dissolve.

2

In the bowl of an electric mixer, combine the flour, sugar, salt, and cinnamon. On low speed, add the yeast, yolks (one at a time), butter, milk, and vanilla and beat until a firm dough forms. Cover with a towel and let the dough rise until double in size, about 1 hour.

3

While the dough is rising, make the chocolate filling: In a double boiler, melt the dairy and dark chocolate. In a small bowl, dissolve the coffee in the water. Add the sugar and stir until dissolved. Add the coffee mixture to the chocolate and stir until combined. Set aside.

4

To make the cheese filling, place all the ingredients in a bowl and beat until smooth.

5

Divide the dough into 16 equal parts. On a floured surface, roll out each part ⅛- to ¼-inch thick, forming a rectangle approximately 4x8 inches. Spread a layer of chocolate filling on 8 of the rectangles and cheese filling on the other 8, leaving ½ inch space on either of the 2 short sides of the rectangles.

6

Preheat the oven to 350℉. Roll each rectangle of dough jelly-roll style, on its length. Cut each roll in half, lengthwise. Pair a chocolate-filled half with a cheese-filled half and pinch the ends together on one side. Braid the two halves 2 to 3 times, pinch the other ends closed, and bring them around to form a circle.

7

Grease 16 large muffin cups and place a babka roll in each cup. Brush with the beaten egg and bake for 20–25 minutes until the tops are golden.

Tip:
8

Place the bowl of dough in a closed oven while letting it rise.

 

Ingredients

Dough
 2 ½ tsp yeast
 ¼ cup water
 4 ½ cups flour
 ½ cup sugar
 1 tsp salt
 ½ tsp cinnamon
 4 egg yolks
 1 ¼ sticks (½ cup + 2 tablespoons) butter
 1 cup milk
 2 tsp vanilla extract
 Beaten egg, for brushing
Chocolate Filling
 6 oz dairy chocolate
 3 oz dark chocolate
  cup coffee
 ½ cup boiling water
 ½ cup sugar
Cheese Filling
 8 oz farmer cheese
 8 oz cream cheese
 ½ cup sugar
 1 egg
 1 tbsp vanilla sugar

Directions

1

Prepare the dough: In a small bowl, place the yeast in warm water and let it dissolve.

2

In the bowl of an electric mixer, combine the flour, sugar, salt, and cinnamon. On low speed, add the yeast, yolks (one at a time), butter, milk, and vanilla and beat until a firm dough forms. Cover with a towel and let the dough rise until double in size, about 1 hour.

3

While the dough is rising, make the chocolate filling: In a double boiler, melt the dairy and dark chocolate. In a small bowl, dissolve the coffee in the water. Add the sugar and stir until dissolved. Add the coffee mixture to the chocolate and stir until combined. Set aside.

4

To make the cheese filling, place all the ingredients in a bowl and beat until smooth.

5

Divide the dough into 16 equal parts. On a floured surface, roll out each part ⅛- to ¼-inch thick, forming a rectangle approximately 4x8 inches. Spread a layer of chocolate filling on 8 of the rectangles and cheese filling on the other 8, leaving ½ inch space on either of the 2 short sides of the rectangles.

6

Preheat the oven to 350℉. Roll each rectangle of dough jelly-roll style, on its length. Cut each roll in half, lengthwise. Pair a chocolate-filled half with a cheese-filled half and pinch the ends together on one side. Braid the two halves 2 to 3 times, pinch the other ends closed, and bring them around to form a circle.

7

Grease 16 large muffin cups and place a babka roll in each cup. Brush with the beaten egg and bake for 20–25 minutes until the tops are golden.

Tip:
8

Place the bowl of dough in a closed oven while letting it rise.

Chocolate-Cheese Babka Rolls

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