Holiday Babka Tip! · Crust & Crumb Academy

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Holiday Babka Tip!

You know I like to bake a day or two ahead of you for the bake-along so I can be nimble when questions come in. I’m not elbow deep in dough while you’re asking, which means I can actually help.

Baking just ahead of you also helps me remember the little things worth pointing out before you get there Friday and Saturday.

Look closely and you can see the orange zest. This is a lovely dough, very much like a brioche. Three eggs and 116g of butter are in here, and that’s actually the teaching point right there.

You want to develop your gluten before you start adding the butter. And when you do add it, go one tablespoon at a time. Wait until it’s fully absorbed before you add the next one. If you don’t, that dough is just going to spin around in the bowl and nothing gets done.

It’ll probably do some of that anyway. Trust the process. Go low and slow, and you’ll be rewarded with a beautiful dough just like this.

Have you made up your mind on which one you’re baking yet? Let me know below.

Here’s the recipe:

https://pantry.bakinggreatbread.com/recipes/holiday-chocolate-babka?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

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