sourdough chocolate babka

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Babka is a rich, sweet, and beautifully swirled bread with roots in Eastern European Jewish baking. Traditionally made with yeast, this version uses a sourdough starter for added depth of flavor, a soft yet chewy texture,

Ingredients

For the Dough

  • 120g (½ cup) active sourdough starter (100% hydration)
  • 120g (½ cup) whole milk, lukewarm
  • 50g (¼ cup) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 5g (1 tsp) vanilla extract
  • 280g (2 ¼ cups) all-purpose flour
  • 4g (¾ tsp) salt
  • 85g (6 tbsp) unsalted butter, softened

For the Chocolate Filling

  • 100g (3.5 oz) dark chocolate, finely chopped
  • 40g (3 tbsp) unsalted butter
  • 15g (2 tbsp) cocoa powder
  • 25g (2 tbsp) powdered sugar

For the Syrup

  • 50g (¼ cup) sugar
  • 60g (¼ cup) water

  • Instructions

    Step 1: Make the Dough

    1. In a mixing bowl, whisk together the sourdough starter, warm milk, sugar, egg, egg yolk, and vanilla.
    2. Add the flour and salt. Mix until combined, then knead for about 5 minutes. The dough will be sticky.
    3. Gradually add the softened butter, kneading until fully incorporated and smooth (about 10 minutes).
    4. Place the dough in a greased bowl, cover, and let it bulk ferment at room temperature for 6–8 hours or until doubled. Alternatively, refrigerate overnight for better flavor.

    Step 2: Make the Chocolate Filling

    1. Melt the chocolate and butter together until smooth.
    2. Stir in the cocoa powder and powdered sugar until well combined. Let it cool until spreadable.

    Step 3: Shape the Babka

    1. Roll the dough into a rectangle (about 12×16 inches).
    2. Spread the chocolate filling evenly over the surface.
    3. Roll the dough into a tight log from the long side.
    4. Slice the log in half lengthwise, exposing the layers.
    5. Twist the two halves together, keeping the cut sides facing up.
    6. Place in a greased loaf pan, cover, and let rise for 3–4 hours at room temperature (or overnight in the fridge).

    Step 4: Bake the Babka

    1. Preheat oven to 350°F (175°C).
    2. Bake for 35–40 minutes until golden brown and cooked through.

    Step 5: Make the Syrup & Finish

    1. Heat sugar and water in a saucepan until dissolved.
    2. Brush the warm syrup over the freshly baked babka for a glossy finish.

    Let cool slightly before slicing. Enjoy your homemade sourdough chocolate babka!

    Would you like tips on variations or storage? 😊

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