The secret to a mesmerizing chocolate swirl? A double helix twist.
I’ve made this recipe twice now, the first one with a chocolate filling and the second with raisins and cinnamon. I lowered the oven setting to 325 degrees at 50 minutes and it turned out perfectly. Great recipe!I kneaded the dough by hand and it ended up really sticky. Bit the bullet and ploughed through, and out turned out mediocre -- tasty, but the twists didn't really hold together and did not rise as much as a babka should.
If you're thinking of trying this recipe, make sure to check on your loaf earlier than you think.To my friend who posted on February 19: Your dough is dry because kneading for 16-20 minutes is WAY too long. Babka is delicate, not at all like regular bread dough and should not be kneaded but for maybe 30 seconds to combine the softened butter as the last step . Treat it delicately and hardly knead at all; see if this improves your texture. Then, 90-120 minutes of rest.
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