For years I've wanted to make babka, a dessert made from an egg yolk rich yeasty dough with a chocolate filling, but every time I looked at a recipe, I decided it was too complicated.
It all changed this past weekend when I played a sous baker (is that a thing) and learned how to make a Chocolate Pecan Babka using Peter Reinhart's recipe in the Artisan Breads Every Day. You can see the recipe here.
Yes, there were quite a few steps in this recipe and some waiting time, but overall it was pretty straight forward.
The one mishap involved going back to the grocery store to pick up all purpose flour because the accidentally purchased bread flour would not have worked.
I wish you could smell the dough! It had a sweet aroma even before the addition of the semisweet chocolate.
The recipe called for cinnamon, but if you know me, you know how I feel about it. Instead, I suggest using chopped pecans. You can of course use both.
The dough was incredibly easy to roll out.
Don't skip the streusel topping made from flour, butter, brown sugar, and a pinch of salt. It added an extra crunch to the final product (not pictured below).
I think the babka tasted better the next day after all the flavors had a chance to mingle together. It would be fun to add orange zest to either the dough or the filling because orange and chocolate play well together!
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