Babka trial Part 2 - chocolate pecan

Not to be deterred by a less than stellar result with my first pistachio version babka, I decided to jump right back on the horse and give it another go.  This time - chocolate pecan.

Before attempting this again I scoured books and online sources and reviewed babka (or kranz
cake) recipes from Yotam Ottolenghi's "Jerusalem", Packer and Srulovich's "Honey & Co. The Baking Book", as well as David Lebovitz's version of the Honey & Co. babka.  I had already done Peter Reinhart's dough with a "Bake from Scratch" pistachio filling.

I was ready.

I ultimately followed David Lebovitz's version of the Honey & Co. recipe with a few tweaks of my own based on all the recipe versions I had reviewed.

I'm not here to outline the recipe but to talk about my experience with the process.  The dough came together nicely and felt absolutely wonderful! So soft and pillowy with a hint of what the end product might bring.

I formed it into a ball, placed it in a lightly oiled container covered with plastic wrap and put it in the fridge overnight.

Below is what I had after the overnight rise - looks a bit puffier.  Remember this is a sweet dough and the rise may not be as pronounced as with a lean bread dough.

While the dough was warming up a bit I made the chocolate filling by melting 100 g unsalted butter in a saucepan, adding 150 g granulated sugar and blending to (mostly) dissolve the sugar. Off the heat I added 85 g chopped chocolate (70%), stirred to melt, then blended in 40 g Dutch process cocoa powder and a teaspoon of Vietnamese cinnamon. 

Please note!  The filling has to cool to room temperature so it's more paste like and easily spreadable on the dough, so plan ahead for that.

I decided to use pecans (rather than any of the other great nuts one might choose) so toasted and chopped 65 g of those.  I also followed David Lebovitz's path of using 65 g of my home made cocoa wafer cookie crumbs. Yum!

I rolled the dough out into an approximately 12" x 20" rectangle, spread the cooled, spreadable chocolate filling on, then topped that with the chopped pecans and cocoa wafer crumbs.  This was starting to look good.

This time I worked a bit harder at rolling a tight log.

Then I sliced it lengthwise down the middle and formed my braid.  Whew!  That went pretty well.

I was concerned that the braid was longer than my parchment paper lined loaf pan, but I plowed ahead and squidged (did I make that word up?) it into the pan to fit. By the way - this seems to be de rigueur in the various approaches I reviewed.

Will this turn out??!! Seems like a good deal of weight that has to poof up,  n'est-ce pas? 

During the two hour rise I went out for my daily walk and was happy to return to a decent looking pan of risen babka (or so I thought). 

I heated the oven to 350ºF (I used convection) then popped the loaf in for the recommended 30 minutes.  I generally check my goods about half way through the baking time and turn the pan to promote even baking.  It was looking pretty good.  After the 30 minutes I had my doubts as to how well the interior had baked.  I gave it another 5 or 10 minutes and thought the outside had browned quite nicely.

Even though my skewer placed into the middle of the loaf came out clean I was still a bit skeptical as to the extent of the bake - difficult to tell due to the chocolate filling/dough spiraled layers. But I took it out of the oven nonetheless.

Once out of the oven I brushed it all over with simple syrup which I had made a bit earlier with 100 g sugar, 125 g water and one tablespoon honey brought to a boil, boiled for about 4 minutes, then set aside to cool to room temperature.

I gave it a good 90 minute cooling before lifting it out of the pan by the parchment lining.  By that point the center of the loaf had collapsed, not usually a good sign.  Oh, oh. 

Slice into it I did and indeed found the center to be doughy and under baked.  Disappointing to say the least, but let's remember - it's all about learning.

I did have to wonder though - how DO those thin layers of dough and chocolate filling have the room to rise up under the weight of it all?

The good news is that I was able to salvage the exterior and end portions of the loaf so Steve and I could give this project a decent tasting.  In a word - delicious!!

The chocolate filling with the cocoa wafer crumbs was absolutely scrumptious, and the layers of dough were moist but not overly sweet.

I stored all the decently baked portions in a Tupperware container and we enjoyed them over the next couple of days - oh so tasty for a little sweet treat after lunch or for a mid-afternoon gouter with a cup of coffee or tea.

All in all not bad.  I'm considering one more babka go - they say the third time's the charm, right?

Why not - let's go for it!