European Bake: Babka Part Two
The second attempt was much more successful. As I said, I used the Food & Wine recipe for Chocolate Babka, but skipped the wafer cookies and honey for the filling, and never got around to making the glaze. The yeast proofed nicely (albeit a little slowly) and after refrigerating, the dough was a delight to… Continue reading European Bake: Babka Part Two