Culinary Institute of America

Chocolate and Pecan Babka

Preparation info
  • Makes

    4

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

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

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

Method

  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