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