I made chocolate babka! It was my first brioche / enriched dough / yeasted dough of any kind. Recipe and notes in thread.pic.twitter.com/aaIrs1qDA4
You can add location information to your Tweets, such as your city or precise location, from the web and via third-party applications. You always have the option to delete your Tweet location history. Learn more
1. I did my second prove overnight as recommended, but by the morning it had cracked/creased and stuck to the bowl. Very close to over-proving. Since this long rise was to build flavor, but I'm just slathering it with chocolate anyway, I think I'll go shorter next time.
2. I made the simple syrup when directed in the recipe, but it had started to re-crystallize by the time it was ready to slather on top. In the future, I would time this with the final prove (although I'd be worried my stove would leak heat into the oven).
3. I made the filling when directed, but it had cooled so much while I rolled out the dough that it wasn't spreadable. I was pressing chunks into the dough with my hands. I microwaved for 30 seconds for the second loaf and it loosened a bit.
4. I checked at 30 min, then 35 min, and it was still very sticky and wet. I checked at 45 min and it was dry. Next time I'll take it out at 40 min. I did need to tent with foil to prevent it from burning.
All in all, I got a good rise, good shape, good flavor. A great recipe for distracting me over the weekend.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.