Sourdough Chocolate Babka: A Swirl of Flavor and Tradition

Imagine slicing into a freshly baked loaf of 🍞🍫 Sourdough Chocolate Babka: the golden crust crackles slightly, revealing delicate layers of rich, buttery dough swirled with deep, dark chocolate. It’s a labor of love, sure, but one bite of this luxurious treat will convince you—it’s totally worth it!

This recipe marries the tangy complexity of sourdough with the indulgent decadence of chocolate babka. The result? A loaf that’s pillowy soft, rich in flavor, and perfect for breakfast, dessert, or just because. Let’s get started!

Equipment

• Stand Mixer: Helps knead the dough efficiently.
• Rolling Pin: Ensures even thickness when rolling the dough.
• Loaf Pan: Provides structure for baking.
• Pastry Brush: For applying syrup evenly.
• Sharp Knife: Essential for slicing and shaping the babka.

What You’ll Need ?

Sweet Starter:

• 14g 🍞 sourdough starter (unfed)
  Substitution: If you don’t have a sourdough starter, you can use 1g of instant yeast dissolved in 15g water. However, this will change the flavor profile.
• 60g 🌾 all-purpose flour
  Substitution: Bread flour can be used for a chewier texture.
• 28g 💧 water
  Use for: Hydrates the flour and activates the starter.
• 12g 🍯 light brown sugar
  Substitution: Use honey or coconut sugar for a slightly different sweetness.

Dough:

• 285g 🌾 all-purpose flour
  Substitution: Use bread flour for more structure or a mix of whole wheat for a nuttier flavor.
• 15g 🌽 cornstarch
  Use for: Helps keep the babka tender.
• 116g 🍞 sweet starter
  Use for: Adds flavor and acts as the leavening agent.
• 2 🥚 large eggs
  Substitution: Use flax eggs for a dairy-free version, but the texture may be slightly denser.
• 56g 🥛 whole milk
  Substitution: Substitute with almond or oat milk for a dairy-free alternative.
• 5g 🧂 salt
  Use for: Balances flavors and strengthens gluten.
• 50g 🍚 granulated sugar
  Substitution: Use coconut sugar for a richer, caramel-like sweetness.
• 70g 🧈 unsalted butter (softened)
  Substitution: Vegan butter works for a dairy-free version.

Filling:

• 75g 🥛 heavy cream
  Substitution: Coconut cream for a dairy-free option.
• 50g 🍫 dark chocolate (finely chopped)
  Use for: Rich chocolate flavor. Choose 70% cacao or higher for intensity.
• 25g 🍫 cocoa powder
  Use for: Deepens the chocolate flavor.
• 50g 🍚 granulated sugar
  Substitution: Use brown sugar for a deeper caramel-like flavor.
• 56g 🧈 unsalted butter
  Substitution: Use coconut oil for a dairy-free option.
• 5g 🍦 vanilla extract
  Use for: Enhances chocolate flavors.
• 25g 🌰 walnuts (finely chopped)
  Substitution: Use pecans, almonds, or omit for a nut-free option.

Syrup:

• 66g 🍚 granulated sugar
  Use for: Sweetens and adds shine to the babka.
• 75g 💧 water
  Use for: Dissolves the sugar for an even syrup.

Step-by-Step Directions

1️⃣ Prepare the Sweet Starter

Mix the sourdough starter, flour, water, and brown sugar in a bowl. Cover and let it sit at room temperature for 6-8 hours or until bubbly and active.
💡 Tip: For best results, place the bowl in a warm spot (around 22-24°C / 72-75°F).

2️⃣ Make the Dough

In a stand mixer, combine flour, cornstarch, sweet starter, eggs, milk, salt, and sugar. Knead until smooth. Gradually add the softened butter, mixing until the dough becomes elastic. Cover and proof for 4-6 hours, or overnight in the fridge.
💡 Tip: A slow overnight proof in the fridge enhances the flavor and makes the dough easier to handle.

3️⃣ Prepare the Filling

Heat heavy cream until warm, then pour over chopped chocolate. Stir until melted. Add cocoa powder, sugar, butter, vanilla, and walnuts, mixing until smooth. Let cool to room temperature.
💡 Tip: Letting the filling cool slightly helps prevent the dough from getting too soft when rolling.

4️⃣ Shape the Babka

Roll out the dough into a rectangle. Spread the chocolate filling evenly, leaving a border. Roll into a log, slice in half lengthwise, and twist the two strands together. Place in a greased loaf pan. Cover and let it proof for 2-4 hours.
💡 Tip: Twisting the dough tightly creates a beautiful swirl effect in the final loaf.

5️⃣ Bake

Preheat the oven to 175°C (350°F). Bake for 35-40 minutes, until golden brown and cooked through.
💡 Tip: If the top browns too quickly, tent it with foil for the last 10 minutes.

6️⃣ Make the Syrup

While the babka bakes, heat sugar and water in a saucepan until dissolved. Brush the warm syrup over the babka when it comes out of the oven. Let it cool before slicing.
💡 Tip: Brushing the syrup on while the babka is warm helps it absorb better, keeping it moist and flavorful.

Serving & Storage

• Serve warm for the ultimate gooey chocolate experience!
• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze individual slices and reheat before serving.

What to Serve With?

• Coffee or Tea: The bitterness complements the sweetness of the babka.
• Whipped Cream or Ice Cream: Adds an extra indulgent touch.
• Fresh Berries: Balances the richness with a burst of freshness.
• Warm Milk: A comforting pairing, especially for breakfast.

FAQs

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Baking a 🍞🍫 Sourdough Chocolate Babka may take time, but trust me, it’s totally worth it! From the silky chocolate filling to the fluffy, buttery layers, every bite is a masterpiece. Whether you’re a seasoned baker or a beginner, this recipe will bring the magic of artisan bread into your home. Happy baking!