It’s National Cinnamon Roll Day, and this pinup decided to give you little bees something like cinnamon rolls, but with a twist. These are Chocolate Babka Blossoms may not be cinnamon, but just as OMG amazing. These would be great for brunch, an afternoon snack, or even dessert.
From Vegan Desserts In Jars by Kris Holechek Peters
Chocolate Babka Blossoms
These tender little babkas are both tasty and eye-catching, making for a perfect snack with tea or as a sweet brunch treat. This recipe makes 6 large babkas or 12 small, ensuring that no one has to go without. Soy or hemp milks are best here.
2∕3 cup warm non-dairy milk of choice
1 (¼-ounce) packet active dry yeast
¼ cup evaporated cane sugar, divided
4 tablespoons (¼ cup) non-dairy margarine, melted
1∕8 teaspoon salt
2 cups unbleached all-purpose flour, plus additional for dusting
3 tablespoons evaporated cane sugar
3 tablespoons unsweetened baking cocoa, sifted
¾ cup chopped non-dairy semisweet chocolate
3 tablespoons non-dairy margarine, melted
¼ cup chopped almonds
Makes 6 or 12 babkas
To make the cake, place the milk, yeast, and 2 tablespoons of the sugar in a large bowl and let the yeast proof (become foamy) for about 5 minutes. Add the remaining sugar and melted margarine, and whisk. In a medium bowl, mix the salt with the flour and begin to incorporate into the milk mixture, ½ cup at a time, until a soft dough comes together. Gently knead the dough on a floured surface until it is smooth and elastic, 5 to 7 minutes. Place it back in the bowl, cover with a dish towel, and let it rise until doubled in size, about 1½ hours.
Around the time the dough has risen, make the filling. Mix together the sugar, cocoa powder, and chocolate, and stir in the melted margarine to make a sort of chunky chocolate paste. Add the almonds and stir well. Set aside.
Lightly grease twelve 4-ounce canning jars or 6 half-pint jars.
Lightly flour a work surface. Punch down the dough and turn out onto the surface. Roll out the dough into an approximately 9 x 13-inch rectangle. Spread the chocolate mixture over the dough, leaving a ½-inch border around the edge. The way you will roll it will depend on if you are making 12 small babkas or 6 larger ones. If you are making 12 small ones, start on the long edge and roll, making it a long, skinny roll. If you are making the larger rolls, roll it from the shorter edge, making a fatter roll.
For 12 small babkas, cut the dough in half. Cut each of those halves in half. Now divide each of the 4 segments into 3 slices. Place each roll into a prepared 4-ounce jar.
For 6 large babkas, cut the roll in half. Cut each of those halves into 3 slices and place each one into a lightly greased half-pint jar.
Place the jars on a rimmed baking sheet and cover with a dish towel. Allow the rolls to rise until they are about 1½ times the size they were when you started, about 45 minutes. Preheat the oven to 375°F and bake for 18 to 23 minutes for the small babkas or 23 to 27 minutes for the large ones, until golden and “blooming” in the jars.
Let cool on a wire rack for at least 20 minutes before serving.
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