Ok, this feels like the post that’s been the LONGEST time coming but finally, it’s here (also: full disclosure – it’s already WEDNESDAY where I am, so technically I’m late!).
Let me explain!
This week’s Tuesdays with Dorie recipe is Chocolate Babka from Dorie Greenspan’s Baking with Dorie. As this is the fifth book I’ll have baked/cooked my way through, I have a good system where I look ahead at the recipes and try to plan to make them earlier in the month so at least I have the content, just need to write it up.
Ok, so that normally works but apparently not in December 2022 when I am “peak June-level teacher tired” after only 4 months of school. Every day for the past little while, I sat at the end of the day moving things from “today” to “tomorrow” and lowered my expectations of what I thought I could reasonably get done in a very busy December (but I DID publish a new book, so there’s that!) and somehow, this recipe-making got pushed to Christmas weekend when I’d be in Australia – I planned to make this with my mum over the course of a couple of days, working around the Christmas meal.
Well, that didn’t end up happening as I didn’t get to my parent’s place until Monday instead of Friday (long story) so I was already “behind” making this one (you need to make the dough the day before you make the babka). No problem I figured I would just work my way through it and given the time difference, I would STILL be ok for posting on time.
The recipe itself is not difficult – it just involves a bit of planning ahead (and some braiding skills maybe). The brioche dough needs one rise at room temperature, then about 2 hours in the fridge during which you are deflating it approximately every 30 minutes, then it is refrigerated overnight. The following day, you make the chocolate filling (basically sugar, butter, and cocoa powder – I left out the cinnamon in that because why would you want that in there?) and a streusel topping and you roll the brioche dough, them spread the filling over it, roll the dough into a log and slice it in half vertically to braid.
I can tell you that 27˚C and 80% humidity are NOT the temps to be working with rich, buttery brioche dough but we did what we could. I also (SHHHHHH: Don’t tell Dorie because she specifically mentions to NOT reduce the recipe) only made half the recipe for one very small loaf. The original recipe uses half the brioche recipe (which makes 2 loaves in itself) so I risked fate by making half that again. It’s pretty easy when you can weigh and scale ingredients like that anyway…
So, our braiding needs work and I’d have preferred to make this in a cooler climate but I reckon for a first go at a babka, we did ok! Tastes amazing and can’t wait until it gets a little stale so we can enjoy it toasted. Or, I’m thinking with a scoop of vanilla ice cream? Hmm… Possibilities!
Get the recipe for Dorie Greenspan’s Chocolate Babka on p35 of Baking with Dorie or here.
Buy Baking with Dorie and join us baking through the book!
Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you). For free worldwide shipping, buy it on Blackwell’s. To support your local Indie bookstore, purchase on Bookshop.org.
Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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Well, I tasted it this morning and it was delish…
Under the time constraint, you did great! As far as I can remember, you’re seldom late. More like clockwork, which is hard to do consistently. In addition, you nailed the the crumb structure of the babka. It looks so open and tender. A warm kitchen does present a whole set of issue. But you did it!
Actually never been late (just under the wire, sure but late? I don’t think so! Planning for the win!
Well, I think you get the award this month of perseverance! It is always a challenge to get these recipes done on time, but your situation took it to another level haha. Good job!
I think the fact that you got it done at all under the circumstances was a feat in itself. It looks fine and as your commenter said, it was delicious!
Congratulations on the new book. Give yourself a break for juggling it all. I think you did a great job on your first Babka. Happy New Year!
good job under unusual circumstances! hope you had a great trip.