Why Make This Recipe
Sourdough Chocolate Babka is a delightful twist on the classic babka, combining the rich flavor of chocolate with the tangy goodness of sourdough. Making this recipe is not only about enjoying a delicious pastry but also about experiencing the joy of baking with sourdough. The result is a soft, fluffy bread that has a wonderful texture and flavor. This recipe is perfect for breakfast, dessert, or any special occasion.
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 preparing the sweet levain with 5 g sugar, 15 g active white sourdough starter, and 30 g whole milk. Allow it to ferment until bubbly and active.
- Tangzhong: Next, make the tangzhong by mixing the 40 g all-purpose flour with 80 g of whole milk. Cook over low heat until it thickens. Let it cool before using it in the dough.
- Main Dough: In a large bowl, combine 320 g all-purpose flour, 50 g sugar, 100 g eggs, and 110-130 g cold whole milk. Add the prepared tangzhong and levain. Mix well, then add 6 g sea salt and 65 g softened unsalted butter. Knead until smooth.
- Chocolate Filling: For the filling, melt 80 g of dark chocolate and mix with 70 g unsalted butter, 65 g powdered sugar, 18 g cocoa powder, and a pinch of salt.
- Shaping: Roll the main dough into a rectangle, spread the chocolate filling on top, and then roll it up tightly. Cut the roll in half and twist the two pieces together.
- Bake: Place the twisted dough into a loaf pan. Let it rise until doubled in size, then bake in a preheated oven until golden brown.
- Prepare the Syrup: Simmer 40 g water with 40 g sugar until dissolved. Brush this syrup over the warm babka right after baking.
How to Serve Sourdough Chocolate Babka
Sourdough Chocolate Babka is best enjoyed warm or at room temperature. You can slice it for breakfast or serve it as a dessert with a scoop of ice cream. A drizzle of chocolate sauce or a sprinkle of powdered sugar adds a delightful touch.
How to Store Sourdough Chocolate Babka
To keep your babka fresh, store it in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to 2 months. Just ensure they are well-wrapped to prevent freezer burn.
Tips to Make Sourdough Chocolate Babka
- Make sure your sourdough starter is active and bubbly for the best results.
- Allow the dough to rise in a warm place for a fluffy texture.
- Feel free to experiment with different fillings, like nuts or fruit preserves, according to your taste.
Variation
If you want to try something different, use a different type of chocolate or add spices like cinnamon or cardamom to the filling for additional flavor. You can also replace some of the flour with whole wheat flour for a nuttier taste.
FAQs
1. Can I use instant yeast instead of sourdough starter?
Yes, you can substitute instant yeast, but the flavor and texture will be different.
2. How can I tell when the babka is done baking?
The babka should be golden brown on top and sound hollow when tapped. An internal temperature of about 190°F (88°C) indicates it’s fully cooked.
3. Can I make the dough in advance?
Yes, you can prepare the dough the night before and let it rise in the fridge. This slow fermentation enhances the flavor. Just shape and bake it in the morning!
Sourdough Chocolate Babka
- Total Time: 210 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A delightful twist on the classic babka, featuring a rich chocolate filling combined with tangy sourdough for a soft and fluffy bread.
Ingredients
- 5 g sugar
- 15 g active white sourdough starter (100% hydration)
- 30 g cold whole milk
- 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 cold whole milk
- 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
- Prepare the sweet levain with 5 g sugar, 15 g active white sourdough starter, and 30 g cold whole milk. Allow it to ferment until bubbly and active.
- Make the tangzhong by mixing 40 g all-purpose flour with 80 g of whole milk and cooking over low heat until thickened. Let it cool.
- In a large bowl, combine 320 g all-purpose flour, 50 g sugar, 100 g eggs, and 110-130 g cold whole milk. Add the tangzhong and levain, mix well, then add 6 g sea salt and 65 g softened unsalted butter. Knead until smooth.
- For the filling, melt 80 g of dark chocolate and mix with 70 g unsalted butter, 65 g powdered sugar, 18 g cocoa powder, and a pinch of salt.
- Roll the main dough into a rectangle, spread the chocolate filling on top, then roll it up tightly. Cut the roll in half and twist the two pieces together.
- Place the twisted dough into a loaf pan. Let it rise until doubled in size, then bake in a preheated oven until golden brown.
- Simmer 40 g water with 40 g sugar until dissolved. Brush this syrup over the warm babka right after baking.
Notes
Best enjoyed warm or at room temperature. Can be sliced for breakfast or served as dessert. Store in an airtight container at room temperature for up to 3 days or freeze slices for up to 2 months.
- Prep Time: 180 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg
