Chocolate and Pecan Babka

Preparation info
  • Makes


    loaves ( 1 lb 5 oz each). DDT: 75°F/24°C
    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient Baker’s % U.S. Metric
Brioche d


  1. 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.
  2. Allow the brioche dough and chocolate filling to stand at room temperature for 30 minutes.
  3. Start with one piece of dough and work sequentially. Place on a flour