Chocolate Babka Bites - cooking recipe

Ingredients

1/2 cup milk
1/4 cup granulated sugar
1 1/2 teaspoons active dry yeast
1 egg
bread flour, plus more for work surface (sifted)
1/2 teaspoon table salt
3 tablespoons unsalted butter
3 tablespoons salted butter
3 tablespoons sugar
3/4 cup dark chocolate chips
1/4 cup dried apricot, finely diced
1 pinch salt
1/2 teaspoon cinnamon

Preparation

In a saucepan on the stove, heat milk and pinch of salt to 120\u00b0F (~48C).
NOTE.
If you don't have a thermometer, milk should be \"warm\" to the touch. ;-).
Sprinkle yeast over milk; let set for 5 minutes.
NOTE.
When making yeast mixtures, I have always \"stirred\" the yeast in and \"waited\" for it to foam; leaving it in a warm place.
In a small bowl, whisk together egg and remaining 1/4 cup sugar, then slowly whisk in yeast mixture.
In a stand mixer, combine flour and salt.
With mixer on low, add egg mixture until combined.
Add butter; mix until combined.
Switch mixing paddles to a dough hook and let it knead the dough for 10 minutes.
Per the \"original\" recipe:
\"it should be sticky and stringy and probably worrisome, but will firm up a bit after it rises.\".
This was GREAT advise as I was \"worried\" at this point I had done something wrong.
Butter a large bowl and place dough in it; cover with cling wrap or a towel. (I used cling wrap).
Let rise for an hour or until double in size.
While waiting, prepare the filling. :) :).
In a food processor, add dark chocolate chips, salt and sugar; pulse until chocolate is finely chopped; almost powder-like; add in dried apricots and plum Amazins until finely chopped; set aside.
NOTE.
I used patty pans to line my muffin tin; was heaps easier re cleaning. ;-).
Once dough is ready, turn it out onto a \"well floured\" surface; gently \"deflating\" it with your hands; let rest for 5 minutes.
Once rested, roll into a large rectangle.
NOTE.
The longer you make it, the more dramatic the swirl will be. :) :) :).
Sprinkle the filling evenly over the dough's surface.
Hint and Tip.
The filling WILL be \"hard and clumpy to try and spread\"; just do your best and be careful not to push \"too hard\" as the filling will go through the very soft dough. ;-).
Tightly roll the dough back over the filling; forming a log.
NOTE.
I did not have any filling on the ends, so I used a serrated knife and cut the ends of the pastry.
With a sharp serrated knife, gently saw 1-inch segments off the log; cover with a towel' let rise for 30 minutes.
Preheat oven to 180\u00b0C Bake for 20 minutes; until \"puffed and brown\".