Babka. Where do I even begin with this deliciousness? I was first introduced to Babka at Bread Bakery by Union Square in NYC. I was working at some offices above the bakery and I stopped in to grab a cup of coffee, when I was offered a sample of Babka. I could tell right away that is was going to be delicious; you can’t go wrong with chocolate and bread. But, I was unprepared for the orgasm that my mouth experienced.
This Babka was warm and tasted like it was fresh out of the oven; the chocolate was slightly tart, the bread was airy and light, the sugar stuck to my fingers. It melted in my mouth, and all I wanted was for it to last longer. I debated going back for a second sample, but thought it too rude of me, so instead I came back later in the day for a 2nd, and then a 3rd sample.
So, I did what any baker does, I decided to look up recipes and attempt to make said Babka. I have to say that I am by no means an experienced bread bakery. In fact I have really only made beer bread, and biscuits. So, active yeast is not really something I have mastered just yet. That is not to say that my Babka was not tasty as all hell, it just wasn’t the perfection that Bread Bakery had going.
I decided to go with this recipe from Double Thyme blog. I liked its simplicity, it was easy to follow, and by the looks of it, it would give me a solid Babka. I’m an impatient person when it comes to yeast. Who has two, three, four hours to just sit and let it rise? I mean technically I do, but in reality I end up on other projects in 4 hours.
So my confession is I only let the dough rise for about 6 hours. I wanted to bake it that day, and that’s the time I had to let it rise. I realize now, had it sat over night, or longer, it may have become a little lighter and airy, as I had desired.
But, it came out as delicious because you really can’t go wrong with chocolate and bread. Although the bread was a bit thick, the chocolate was warm and the dough was doughy. The hint of lemon zest gave it a really nice citrus touch, not over whelming, but your taste buds tingled with lemon and chocolate at the end. I will have to attempt to make this again, with more patience the next time around.