Babka | The Fresh Loaf
Hi GuysLooking for some guidance from someone who has made or even just eaten a Babka before. I made a chocolate Babka over the weekend and the recipe called for a lot of butter to be incorporated into the dough, I proofed it over night in the fridge and I think with the cold temperature and the hardening of the butter it really stopped the bread from rising at all. The Babka
Source: thefreshloaf.com