Chocolate babka - yeast question
I've been wanting to make a chocolate babka for the last few weeks (yes, I'm certifiable given the warm temps right now). This will be my first time and all the recipes call for dry active yeast. My question: Is there a reason/advantage to using dry active over instant? I only have instant yeast but am willing to brave the heat and/or humidity to get dry active yeast. TIA for the advice!