March 7, 2017 - 3:21am
Babka in advance? Need advice.
I’m going out of town Wednesday night and not arriving home until late Friday night. Would like to have babka for breakfast Saturday morning. So, my question is how much prep can I do Wednesday?
Could I make the entire loaf, filled, rolled, and tuck it in the back of the fridge to bake Saturday morning? Is a 36 hour retardation too long for a filled brioche-type dough?
Would I be happier with the results if I just bake the loaf Wednesday and freeze it?
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...I've had decent results freezing a fully baked babka for a week or 2.
However, there's nothing like fresh-baked babka!
Could you partially bake it, then freeze it and finish baking when you return? Never done this with Babka, but I don't see why it wouldn't work. Might be worth a try, anyway. Let us know what you do and how it turns out!
any on the counter. It should fully proof in the fridge or quickly after you take it out to warm up as the oven heats up. I do enriched dough, shaped for rolls and pizza dough for days in the fridge. It is worth a shot for Purim. on Saturday morning
So my recipe has the brioche proof once overnight then get rolled and filled before another proof and bake. You think I just do a short rise Wed night, roll and fill and let it do one extended proof in the fridge?
And by the by, this will actually be next week. No Purim loaf for me! And the plan is for a very non-traditional babka. Haven't nailed down the filling yet, but I'm thinking fruit jam instead of chocolate.
Probably not really a babka in any official sense of the word, but hey!