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Chocolate and Pecan Babka
Preparation info
- Makes
4
loaves ( 1 lb 5 oz each). DDT: 75°F/24°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Brioche d |
Method
- Scale the brioche dough into two pieces 1 lb 10½ oz/750 g each and roll each into a 10 by 12-inch/25 by 30-cm rectangle. Place on a parchment-lined sheet pan, cover, and refrigerate overnight.
- Allow the brioche dough and chocolate filling to stand at room temperature for 30 minutes.
- Start with one piece of dough and work sequentially. Place on a flour
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