Chocolate Sourdough Babka Recipe

Savour the rich flavours of this chocolate. Sourdough Babka is a delightful twist on the traditional babka. This enriched bread, marbled with rich chocolate swirls, combines the tangy undertones of sourdough with the sweet, luscious taste of chocolate, creating a loaf that is as beautiful as it is delicious. This babka is sure to impress both in flavour and presentation, perfect for a special breakfast, a brunch treat, or a luxurious dessert.

See our Deliciuos White Sourdough with Flax Seeds and Oats Recipe

The slow fermentation of the sourdough gives this babka a unique depth of flavour, while the buttery chocolate filling provides a delectable contrast. The process involves a bit of patience, but the result is well worth the effort. The braiding technique creates a stunning visual effect, making this babka a showstopper on any table. Whether you’re a seasoned baker or a sourdough enthusiast looking for a new challenge, this Chocolate Sourdough Babka is a rewarding bake that will become a favourite in your repertoire.

Chocolate Sourdough Babka Recipe

Recipe by Owais

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients:

For the Dough:
1/2 cup (120g) active sourdough starter
1/2 cup (120ml) whole milk, at room temperature
1/4 cup (50g) granulated sugar
2 large eggs at room temperature
1 tsp vanilla extract
3 cups (360g) all-purpose flour
1/2 tsp salt
1/2 cup (115g) unsalted butter, softened
For the Chocolate Filling:
1 cup (170g) dark chocolate, chopped
1/4 cup (60g) unsalted butter
1/4 cup (50g) granulated sugar
3 tbsp cocoa powder
1 tsp cinnamon (optional)
For the Syrup:
1/4 cup (50g) granulated sugar
1/4 cup (60ml) water

Instructions:

Prepare the Dough:
In a large mixing bowl, combine the active sourdough starter, milk, and sugar. Mix until the sugar is dissolved.
Add the eggs and vanilla extract, mixing until fully incorporated.
Gradually add the flour and salt, mixing until a rough dough forms.
Knead the dough by hand or using a stand mixer with a dough hook until smooth and elastic, about 8-10 minutes.
Add the softened butter, a few pieces at a time, kneading until fully incorporated and the dough is smooth.
Transfer the dough to a lightly greased bowl, cover, and let rise at room temperature for 4-6 hours, or until doubled in size.
Prepare the Chocolate Filling:
Melt the chocolate and butter together in a saucepan over low heat or in the microwave in short bursts, stirring frequently until smooth.
Remove from heat and stir in the sugar, cocoa powder, and cinnamon (if using). Let cool to room temperature.
Assemble the Babka:
Roll out the dough on a lightly floured surface into a rectangle approximately 10×12 inches.
Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
Roll the dough tightly into a log, starting from the long side.
Slice the log lengthwise into two long pieces.
To form a braid, twist the two pieces together, keeping the cut sides facing up.
Place the braid into a greased loaf pan, tucking the ends underneath.
Final Rise:
Cover the loaf pan and let the babka rise at room temperature for 2-4 hours or until puffy and risen.
Bake:
Preheat the oven to 350°F (175°C).
Bake the babka for 40-45 minutes or until a skewer inserted into the centre comes clean.
Prepare the Syrup:
While the babka is baking, combine the sugar and water in a small saucepan.
Heat over medium heat until the sugar is dissolved, then set aside.
Finish:
When the babka comes out of the oven, brush the syrup generously over the top.
Let the babka cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

Slice and enjoy this delectable Chocolate Sourdough Babka, perfect for sharing with family and friends!

Serving Ideas

Enjoy slices of babka warm or toasted with a pat of butter.
Serve with a cup of coffee or hot chocolate for a delightful breakfast or brunch.
Pair with a scoop of vanilla ice cream for a decadent dessert.

Nutritional Information (per serving)

Calories: 350
Carbohydrates: 50g
Protein: 7g
Fat: 15g
Fiber: 3g
Sugar: 20g

History

Babka is a traditional Jewish bread that originated in Eastern Europe. The name “babka” means “little grandmother” in Polish, and it is believed that the bread was named after the grandmothers who made it. Traditionally, babka is made with a sweet yeast dough and filled with cinnamon or chocolate, then twisted into a braid and baked to perfection. Over the years, babka has become a popular treat in Jewish bakeries around the world, celebrated for its rich flavour and beautiful presentation.

FAQs

1. Can I use instant yeast instead of a sourdough starter?

Yes, you can substitute the sourdough starter with 2 1/4 teaspoons of instant yeast. Adjust the rising times accordingly, as yeast will rise faster than a sourdough starter.

2. How should I store the babka?

Store the babka in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the babka for up to 3 months. Thaw at room temperature before serving.

3. Can I add nuts to the filling?

Absolutely! Chopped nuts such as walnuts, pecans, or hazelnuts can be added to the chocolate filling for extra texture and flavour.

4. What other fillings can I use?

You can experiment with various fillings such as cinnamon sugar, Nutella, or even a fruit preserve like raspberry or apricot.

5. Why do I need to brush the babka with syrup?

Brushing the babka with syrup adds moisture and a beautiful shine to the loaf, enhancing its flavour and keeping it fresh for longer.