why make this recipe
Sourdough Babka with a Sweet Chocolate Filling is a delightful treat that combines the tangy flavor of sourdough with rich, chocolatey goodness. This recipe is perfect for breakfast, dessert, or a sweet snack any time of the day. The unique sourdough flavor elevates the classic babka, making it a standout option for gatherings or cozy mornings at home. Plus, the slow fermentation in sourdough results in a tender, flavorful bread that is truly rewarding to make.
how to make Sourdough Babka with a Sweet Chocolate Filling
Ingredients:
- 310 grams (2 1/4 cups) bread flour
- 60 grams (1/4 cup) milk
- 2 large eggs, room temperature
- 70 grams (5 Tablespoons) unsalted butter, room temperature
- 50 grams (1/4 cup) sugar
- 3 grams (1/2 teaspoon) salt
- 100 grams (1/3 cup) active starter, heaping
- 70 grams (5 Tablespoons) unsalted butter
- 100 grams (1/2 cup) sugar
- 25 grams (1/4 cup) cocoa powder
- 70 grams (1/2 cup) chocolate chunks
- 75 grams (1/4 cup) water
- 65 grams (5 Tablespoons) sugar
Directions:
"**Refer to Sample Baking Schedule below in notes **
Prepare the Dough
For the best results, be sure to use a kitchen scale.
- In a bowl of a stand mixer with the paddle attachment, add the flour, milk, eggs, sugar, salt, and sourdough starter. Mix on low until the flour has been completely incorporated.
- Allow the dough to rest for 10 minutes.
- Exchange the paddle attachment for a dough hook. While kneading the dough on medium speed, add 1 tablespoon of butter, giving short pauses between each additional pat of butter. Continue to knead the dough until the butter is thoroughly incorporated and the dough is pulling from the sides of the bowl (about 5-10 minutes).
- Cover the bowl with a bowl cover or plastic wrap and leave it in a warm place to double in size. In my 70-degree F kitchen, this took about 6-8 hours. Warmer environments will quicken the process. Cooler ones will lengthen the process.
Chill the Dough
5. Once the dough has doubled, cover it and place it into the fridge for at least 2 hours or up to 24 hours. This helps the dough to firm up for easy shaping.
Chocolate Filling
6. Before shaping the Sourdough Babka, prepare the chocolate filling.
7. Heat a small saucepan on medium-low. Add the butter, sugar, and sifted cocoa powder to the small saucepan and heat to medium low. Stir occasionally until the butter has completely melted and the cocoa powder is thoroughly combined. Remove the chocolate filling from the heat and allow to cool to room temperature.
Shape
8. Remove the sourdough babka dough from the fridge and place it onto a lightly floured work surface. Roll out the dough to 10×14 inches with a rolling pin (does not have to be exact).
9. Evenly spread the chocolate filling all over the dough, except for 1 inch on the top short side to help seal the dough. Sprinkle chunks of chocolate on top of the chocolate filling.
10. Starting with the short side closest to you, roll up the dough into a tight cylinder.
11. Turn the horizontal roll now to be vertical, then with a sharp knife, cut the roll in half except for 2 inches on the top of the roll. Twist the dough together and place it into a lightly greased and lined with a piece of parchment paper 9×5 inch loaf pan.
12. Cover with plastic wrap and leave to rise for a second time until it has doubled in size and looks puffy. In my 70-degree F kitchen, this took about 3-4 hours.
Bake
13. Preheat oven to 350 degrees F and bake the Sourdough Babka for 45-55 minutes or until the internal temperature is 180-200 degrees F with an instant-read thermometer. Start checking the internal temperature after 45 minutes of baking, and continue to bake as needed.
14. Once baked, remove the sourdough babka from the oven and leave it to cool in the loaf pan while you prepare the simple syrup.
15. Add the sugar and water to a small saucepan and bring to medium heat. Stir continuously until the sugar has dissolved, about 3 minutes. While the bread is still warm, poke holes throughout with a sharp knife. Brush the sugar syrup on top of the babka with a pastry brush. Allow the sourdough babka to soak up the simple syrup for at least 10 minutes before slicing.
16. Slice and serve warm! Enjoy!"
how to serve Sourdough Babka with a Sweet Chocolate Filling
Sourdough Babka is best served warm, either on its own or with a dusting of powdered sugar. You can also accompany it with a spread of cream cheese or a scoop of your favorite ice cream for a special treat.
how to store Sourdough Babka with a Sweet Chocolate Filling
To store your Sourdough Babka, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze it for up to 3 months. When you’re ready to enjoy it again, simply thaw and warm it in the oven.
tips to make Sourdough Babka with a Sweet Chocolate Filling
- Use a kitchen scale for accuracy, especially with flour and liquids.
- Allow the dough to rest well during both rising times for the best texture.
- Don’t skip the simple syrup at the end, as it adds moisture and sweetness to the babka.
variation
For a different flavor, you can substitute the chocolate filling with a cinnamon sugar filling or incorporate nuts and dried fruits for added texture and taste.
FAQs
1. Can I use regular yeast instead of sourdough starter?
Yes, you can use regular yeast, but the texture and flavor will differ. Follow a standard babka recipe if you choose to use yeast.
2. How can I tell when my sourdough babka is done baking?
The babka is done when the internal temperature reaches between 180 to 200 degrees F. A golden brown color also indicates it’s baked correctly.
3. Can I make this recipe ahead of time?
Absolutely! You can prepare the dough a day in advance and keep it in the fridge for easy shaping and baking the next day.
Sourdough Babka with a Sweet Chocolate Filling
- Total Time: 7 hours 25 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
A delightful treat combining the tangy flavor of sourdough with rich chocolatey goodness, perfect for breakfast, dessert, or as a sweet snack.
Ingredients
- 310 grams (2 1/4 cups) bread flour
- 60 grams (1/4 cup) milk
- 2 large eggs, room temperature
- 70 grams (5 Tablespoons) unsalted butter, room temperature
- 50 grams (1/4 cup) sugar
- 3 grams (1/2 teaspoon) salt
- 100 grams (1/3 cup) active starter, heaping
- 70 grams (5 Tablespoons) unsalted butter
- 100 grams (1/2 cup) sugar
- 25 grams (1/4 cup) cocoa powder
- 70 grams (1/2 cup) chocolate chunks
- 75 grams (1/4 cup) water
- 65 grams (5 Tablespoons) sugar
Instructions
- In a mixer bowl, add flour, milk, eggs, sugar, salt, and starter. Mix on low until fully combined.
- Allow the dough to rest for 10 minutes.
- Switch to a dough hook and knead on medium speed, adding butter gradually until fully incorporated and dough pulls from sides (5-10 mins).
- Cover and let rise in a warm place until doubled in size (6-8 hours).
- Refrigerate dough for 2-24 hours to firm up for shaping.
- Prepare the chocolate filling by melting butter, sugar, and cocoa powder in a saucepan over medium-low heat until combined. Cool to room temperature.
- Roll out the dough to 10×14 inches on a floured surface and spread chocolate filling, leaving 1 inch at the top edge.
- Sprinkle chocolate chunks over filling, roll the dough tightly from the bottom up.
- Cut the roll in half lengthwise, twist the halves together, and place in a greased 9×5 inch loaf pan.
- Cover and let rise until puffy (3-4 hours).
- Preheat oven to 350°F and bake for 45-55 minutes until internal temperature is 180-200°F.
- Make simple syrup by dissolving 65 grams sugar in 75 grams water over medium heat. Poke holes in warm bread and brush syrup over the top, let soak for 10 minutes.
- Slice and serve warm.
Notes
Use a kitchen scale for accuracy. Allow dough to rest for best texture. The simple syrup adds moisture and sweetness.For variation, substitute chocolate filling with cinnamon sugar or add nuts and dried fruits.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Bakery