why make this recipe
Sourdough Chocolate Babka is a delightful twist on the classic babka. This rich, sweet bread features a soft, pillowy texture paired with a heavenly chocolate filling. Using sourdough starter adds a unique depth of flavor, making it a memorable treat for any occasion. Whether enjoyed at breakfast or as a dessert, it’s sure to impress friends and family. Plus, the process of baking it fills your kitchen with a wonderful aroma, creating a cozy atmosphere.
how to make Sourdough Chocolate Babka
Ingredients:
- 5 g sugar
- 15 g active white sourdough starter (100% hydration)
- 30 g whole milk (cold)
- 40 g all-purpose flour
- 80 g whole milk
- 20 g all-purpose flour
- 320 g all-purpose flour (or bread flour)
- 50 g sugar
- 100 g eggs (approx. 2 medium eggs)
- 110-130 g whole milk (cold)
- all the tangzhong
- all the levain
- 6 g sea salt
- 65 g unsalted butter (softened)
- 80 g your favorite dark chocolate (70%)
- 70 g unsalted butter
- 65 g powdered sugar
- 18 g cocoa powder
- salt to taste
- 40 g water
- 40 g sugar
Directions:
- Sweet Levain: Start by mixing the sourdough starter with some flour and water to create a sweet levain. Let it ferment until bubbly and active.
- Tangzhong: Prepare the tangzhong by cooking some flour and water on the stove until it thickens. This step helps keep your babka moist.
- Main Dough: In a large bowl, combine the levain, tangzhong, egg, milk, sugar, flour, and salt. Knead until smooth and elastic. Slowly add the softened butter and keep kneading until well incorporated.
- Chocolate Filling: Melt the dark chocolate and mix it with unsalted butter, powdered sugar, cocoa powder, and a pinch of salt. Let it cool down before using.
- Shaping: Once the dough has risen, roll it out into a rectangle. Spread the chocolate filling evenly over the dough. Roll it up tightly, pinching the seams to seal.
- Bake: Place the rolled dough into a loaf pan. Let it rise again until puffy, then bake in a preheated oven until golden brown.
- Prepare The Syrup: While the babka bakes, prepare a simple syrup by boiling water and sugar together. This will add shine to the baked babka.
how to serve Sourdough Chocolate Babka
Sourdough Chocolate Babka tastes best when it is fresh out of the oven. You can serve it warm, sliced, and enjoy it plain or with a spread of butter. It also pairs beautifully with coffee or tea. For an extra touch, serve it with whipped cream or vanilla ice cream.
how to store Sourdough Chocolate Babka
To store your Sourdough Chocolate Babka, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. You can keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the freezer, where it will last for about a month. Just make sure to thaw it at room temperature before enjoying!
tips to make Sourdough Chocolate Babka
- Make sure your sourdough starter is active and bubbly before starting.
- Don’t skip the tangzhong; it helps the bread stay soft and moist.
- Allow the dough to rise in a warm place for the best results.
- If you prefer a sweeter babka, feel free to increase the sugar in the chocolate filling.
variation
You can experiment with different fillings for your babka. Try using cinnamon sugar, nutella, or even fruit preserves for a fruity twist.
FAQs
1. Can I use instant yeast instead of sourdough starter?
Yes, you can substitute the sourdough starter with instant yeast, but the flavor will differ from the traditional sourdough taste.
2. How can I make my babka less sweet?
Simply reduce the amount of sugar in the filling or the dough to suit your taste.
3. Can I make this dough ahead of time?
Absolutely! You can refrigerate the dough after mixing. Just let it come to room temperature before rolling out and shaping it.
Sourdough Chocolate Babka
- Total Time: 150 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
A delightful twist on the classic babka featuring a rich chocolate filling and a soft, pillowy texture with a unique sourdough flavor.
Ingredients
- 5 g sugar
- 15 g active white sourdough starter (100% hydration)
- 30 g whole milk (cold)
- 40 g all-purpose flour
- 80 g whole milk
- 20 g all-purpose flour
- 320 g all-purpose flour (or bread flour)
- 50 g sugar
- 100 g eggs (approx. 2 medium eggs)
- 110-130 g whole milk (cold)
- 6 g sea salt
- 65 g unsalted butter (softened)
- 80 g dark chocolate (70%)
- 70 g unsalted butter
- 65 g powdered sugar
- 18 g cocoa powder
- salt to taste
- 40 g water
- 40 g sugar
Instructions
- Sweet Levain: Start by mixing the sourdough starter with some flour and water to create a sweet levain. Let it ferment until bubbly and active.
- Tangzhong: Prepare the tangzhong by cooking some flour and water on the stove until it thickens.
- Main Dough: In a large bowl, combine the levain, tangzhong, egg, milk, sugar, flour, and salt. Knead until smooth and elastic. Slowly add the softened butter and keep kneading until well incorporated.
- Chocolate Filling: Melt the dark chocolate and mix with unsalted butter, powdered sugar, cocoa powder, and a pinch of salt. Let it cool down before using.
- Shaping: Once the dough has risen, roll it out into a rectangle. Spread the chocolate filling evenly over the dough. Roll tightly and pinch the seams to seal.
- Bake: Place the rolled dough into a loaf pan. Let it rise again until puffy, then bake in a preheated oven until golden brown.
- Prepare The Syrup: While the babka bakes, prepare a simple syrup by boiling water and sugar together.
Notes
Serve warm, sliced, or with butter. Pairs beautifully with coffee or tea.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish