Looking 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 ended up having more of a biscuit complexion rather than bread and the dough was quite hard to work with, it seemed to me that there wasn't a whole lot of gluten development as it tore rather than stretched. It still turned out delicious and was gobbled up before I could even get a picture to share, however having never even tried a Babka before I was wondering if this is in fact how a Babka is supposed to be or if I should perhaps use less butter or if there was some other way to work with highly buttery dough's.
Thanks in advance for your help, people on the fresh loaf have always been very helpful and I really do appreciate everyone's input