Name: Sourdough Chocolate Babka
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Cuisine: Baking
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

Description

A delightful twist on the classic babka, featuring a rich chocolate filling combined with tangy sourdough for a soft and fluffy bread.

Ingredients

Scale

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

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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