Why make this recipe
Sourdough Babka with a Sweet Chocolate Filling is a delightful treat that brings together rich flavors and a soft texture. This recipe allows you to enjoy a classic pastry with the added depth that comes from using sourdough. It’s perfect for breakfast, dessert, or any time you need a sweet pick-me-up. Baking your own babka gives you the satisfaction of creating something special for yourself or your loved ones.
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 kneading until the butter is thoroughly incorporated, and the dough pulls away 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 a 70-degree F kitchen, this takes about 6-8 hours. Warmer environments will quicken the process, while cooler ones will lengthen it.
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 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, stirring occasionally until the butter has melted and the cocoa powder is thoroughly combined. Remove from heat and let 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 about 10×14 inches.
9. Evenly spread the chocolate filling over the dough, leaving 1 inch clear on the top short side to help seal it. Sprinkle chocolate chunks on top of the filling.
10. Starting with the short side closest to you, roll up the dough into a tight cylinder.
11. Turn the roll vertically, then cut it in half with a sharp knife, leaving 2 inches at the top intact. Twist the two halves together and place them into a lightly greased and parchment-lined 9×5 inch loaf pan.
12. Cover with plastic wrap and let it rise again until doubled in size and puffy, which should take about 3-4 hours in a 70-degree F kitchen.
Bake
13. Preheat the oven to 350 degrees F. Bake the Sourdough Babka for 45-55 minutes or until the internal temperature is 180-200 degrees F when checked with an instant-read thermometer.
14. Once baked, remove from the oven and let cool in the pan while you prepare the simple syrup.
15. Combine the sugar and water in a small saucepan over medium heat. Stir continuously until the sugar has dissolved, about 3 minutes. While the bread is still warm, poke holes in it with a sharp knife and brush the syrup on top with a pastry brush. Allow the babka to soak up the 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. You can enjoy it plain or add a dusting of powdered sugar for extra sweetness. Pair it with a cup of coffee or tea for a delightful afternoon snack.
How to store Sourdough Babka with a Sweet Chocolate Filling
Store any leftover babka in an airtight container at room temperature for up to 2 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. You can also freeze it for up to 3 months. Just make sure to wrap it well to avoid freezer burn. Thaw at room temperature when you’re ready to enjoy again.
Tips to make Sourdough Babka with a Sweet Chocolate Filling
- Measure ingredients accurately for the best results.
- Allow enough time for the dough to rise, as it is crucial for a light and fluffy texture.
- Experiment with different fillings, such as nut butter, fruit preserves, or even a cinnamon filling for a twist.
Variation
For a fun variation, try adding nuts or dried fruits to the chocolate filling. You can also use different types of chocolate, such as dark or white chocolate, for a unique flavor twist.
FAQs
Can I use regular yeast instead of sourdough starter?
Yes, you can use instant yeast in place of sourdough starter, but the flavor and texture will differ.
How do I know when my babka is baked properly?
Check the internal temperature with a thermometer; it should read between 180-200 degrees F.
Can I make this recipe ahead of time?
Yes, you can prepare the dough and chocolate filling a day in advance and store them in the refrigerator. Just remember to let the dough rise before baking.
Sourdough Babka with a Sweet Chocolate Filling
- Total Time: 175 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A delightful yeast bread enriched with a rich chocolate filling, perfect for breakfast or dessert.
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 sourdough starter, heaping
- 70 grams (5 Tablespoons) unsalted butter (for filling)
- 100 grams (1/2 cup) sugar (for filling)
- 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 (for syrup)
Instructions
- In a bowl of a stand mixer, combine the flour, milk, eggs, sugar, salt, and sourdough starter. Mix on low until incorporated.
- Let the dough rest for 10 minutes.
- Switch to a dough hook and knead on medium speed, adding butter gradually until incorporated.
- Cover and let the dough rise in a warm place until doubled in size (6-8 hours).
- Refrigerate the dough for 2 hours or up to 24 hours to firm it up for shaping.
- Prepare the chocolate filling: melt butter, sugar, and cocoa powder in a saucepan until smooth, then cool.
- Roll out the chilled dough to about 10×14 inches and spread the chocolate filling evenly, leaving an inch at the top.
- Sprinkle chocolate chunks over the filling.
- Roll the dough into a cylinder and cut it in half lengthwise, twisting the halves together.
- Place in a greased 9×5 inch loaf pan and cover to rise until puffy (3-4 hours).
- Preheat the oven to 350°F and bake for 45-55 minutes until the internal temperature reaches 180-200°F.
- Make simple syrup by dissolving sugar in simmering water, then brush over warm bread.
- Let cool, slice, and serve warm.
Notes
Ensure accurate measurements for best results. Allow enough time for dough to rise for light texture. Pair with coffee or tea.
- Prep Time: 120 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
