This butter-rich, adorable bite-sized version of the classic cake is an absolute delight in every layer you taste.
- 1/4 oz dry instant yeast (one standard package)
- 2 cups whole milk
- 2 eggs
- 6 1/4 cups bread flour
- 1/3 cup sugar
- 2 tsp kosher salt
- 4 ounces (one stick) soft butter
Mix together the Fruit Spread and instant tapioca, let sit for one hour.
Use the dough hook attachment on a stand mixer. Combine the instant yeast with milk and eggs, add the flour and begin mixing on low speed. With the mixer running, add the sugar and salt and continue mixing for 8 minutes on medium speed. Add the butter in 4 additions, continue mixing for an additional 8 minutes until dough is smooth, shiny, and pulling away from the sides of the bowl.
Transfer dough to an oiled bowl and cover. Let rest for 30 minutes then fold the dough onto itself and punch down. Re-cover and allow to rest for another 45 minutes. While dough is resting prepare the filling (directions below).
Scrape dough out onto a lightly floured surface and divide into 24 pieces. Roll each piece into a ball and set aside, covered with a towel, to rest for 10 minutes.
Grease 24 capacity muffin pan (or two each 12 capacity pans) with butter or non-stick spray.
Roll each round of dough out to 1/16” thickness. Spread with 1 tsp filling and roll up tightly jelly roll style. Cut the log in half horizontally (long ways) and then twist both halves together.
Roll the twist up and tuck into a greased muffin cup. Repeat with the remaining 23 pieces.
Cover with loose plastic and let rest until doubled in size, about 10 minutes. While resting, preheat the oven to 350˚F.
When the babka have doubled in size, remove the plastic and bake at 350˚F for about 18-20 minutes or until deep golden brown. Cool slightly before removing from muffin cups.