Sourdough Chocolate Babka Recipe (2022)

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A delicious Chocolate Babka Recipe made with a sourdough starter. A rich brioche dough swirled with a creamy chocolate or hazelnut, sprinkle with chocolate chips and nuts. So good you will want to eat it for breakfast, snack or even dessert.

Sourdough Chocolate Babka Recipe (1)

During the past year, I like almost half the world got onto the sourdough band wagon. I was actually a bit into it quite a few years ago so I thought this would be the perfect time to jump back in.

From making a simple basic Sourdough starter I learned to make bread, specialty breads and of course how to use the starter discard. You will need some extra time to make this Babka Recipe but it will definitely be worth the wait.

What is Babka

It is a sweet dense yeast cake/bread with Jewish roots. It is usually made with a chocolate or cinnamon sugar filling. Twisted and braided, it is traditionally served on Easter Sunday although it can also be served during other times of festivities.

Sourdough Chocolate Babka Recipe (2)

Recipe Ingredients

  • All purpose flour - Flour adds structure and strength.
  • Sourdough Starter - I used my basic Sour Dough Starter
  • Granulated Sugar - Adds sweetness to the bread.
  • Salt - Helps add flavour.
  • Eggs - Adds fat and moisture to the dough.
  • Butter - Adds needed fat to the dough and helps make it soft and rich.
  • Milk - Also adds fat and moisture to the dough.

Filling

  • Hazelnut Cream Filling - Also known as Nutella but you make your own if you prefer.
  • Chocolate Filling - If you prefer this instead of Nutella.
  • Nuts - Adds a crunchy delicious taste to the bread.
  • Chocolate Chips - You can never have too much chocolate!

What other fillings to use

If you prefer a Cinnamon Sugar filling, you can spread some soft butter on the dough, then sprinkle with cinnamon sugar and some chopped nuts if you wish, a chocolate ganache, chopped fruit or dried fruit would also work, try not to use anything too watery or it will make the baked loaf soggy.

How to make it

In the stand up mixer with the dough hook attachment, combine the flour, sourdough starter, sugar, salt, eggs and milk. Knead for about 10 minutes, let the dough rest.

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Add the butter a little at a time, continue to knead between each addition. Then knead for 5 minutes until the dough is smooth but still a little sticky.

Sourdough Chocolate Babka Recipe (4)

Leave the dough covered in warm draft free area for about 2 hours, then refrigerate over night.

Sourdough Chocolate Babka Recipe (5)

Remove the dough from the fridge and roll into into a rectangle. Spread with your favourite Hazelnut Cream Spread (Nutella) or Chocolate Cream Spread, leaving a bit of a border, sprinkle with nuts and chocolate chips if desired.

Sourdough Chocolate Babka Recipe (6)

Roll the dough up lengthwise, then cut the dough in half lengthwise.

(Video) Sourdough Babka Recipe with Chocolate Filling | Foodgeek Baking

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Twist it to form a braid.

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The braid is quite long so you can cut it in half and make two loaves or place it in a bundt, tube pan or pie dish and join the ends. Cover the pan and let rise in a warm draft free area until doubled in bulk.

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Brush the risen dough with an egg wash and bake in the pre-heated oven until golden. Move the Babka immediately to wire rack to cool before serving.

Sourdough Chocolate Babka Recipe (10)

What is a sourdough starter?

A sourdough starter also known as a Levain is a combination of flour. All purpose, bread, rye or even whole wheat flours are often used along with water. Together they attract the wild yeast that is in the air and surroundings. After about 6-8 days it becomes strong enough to produce breads and other baked goods, such as this Babka Bread.

How to feed the sourdough starter

To start baking with your refrigerated starter, first remove the Starter from the fridge there will probably be no activity since it is dormant, if there is liquid on top then either remove or stir into the starter either way be sure to stir the starter, then leave ½ cup (120 grams) of starter in the jar, discard the remainder, then add 1cup (125 grams) of flour (all purpose, unbleached) and ½ cup (125 grams) water.

Stir well, cover lightly and place at room temperaturefor 12 hours then repeat the feeding, until it has almost tripled in volume. Make sure once your starter has risen to it's peak it stays there for 3-4 hours that means it is strong enough to leaven the bread, if it peaks but only stays for an hour or so it is not strong enough, repeat the feeding.

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Remove the amount you need for your recipe, then feed the remaining starter, leave it at room temperature for about 1-2 hours then refrigerate. Repeat as above whenever you wish to make fresh bread.

Sourdough Chocolate Babka Recipe (12)

Tips for making the Best Babka

  • Don't start the bread or any sourdough bread unless you have the time to prepare and wait for it to rise.
  • Make sure your sourdough starter is active, depending how long your starter has been refrigerated you it may need a couple of feedings.
  • Make sure to have your ingredients at room temperature.
  • When you fill the dough, be sure to use a filling that isn't too watery, that will end up making a soggy dough.
  • Be sure to cool the bread on a wire rack, this also prevents a soggy dough.
  • When cutting the bread dampen your knife after every cut, that way it won't stick to the bread.
Sourdough Chocolate Babka Recipe (13)

How to store it

As most homemade breads, Babka will be best consumed the same day, but it will last once it is cooled completely, stored in an air tight container or wrapped in plastic at room temperature. It should keep for up to three days

How to freeze it

To freeze the bread, make sure it has cooled completely then wrap it in plastic wrap then either wrap again in foil or place in a freezer safe bag or container. It will keep for up to a month in the freezer.

I hope the next time you reach for your sourdough starter, you give this tasty Chocolate Babka Recipe a try and be sure to let me know what you think of it. Enjoy!

Sourdough Chocolate Babka Recipe (14)

More Delicious Sourdough Recipes

Sourdough Chocolate Babka Recipe (15)

Sourdough Chocolate Babka Recipe

Rosemary Molloy

A delicious Chocolate Babka Recipe made with a sourdough starter. A rich brioche dough swirled with a creamy chocolate spread, chocolate chips & nuts.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hr

Cook Time 30 mins

Rising/Chilling Time 11 hrs

Total Time 12 hrs 30 mins

Course Breakfast, Dessert, Snack

Cuisine Eastern European

(Video) Sourdough Chocolate & Almond Babka Rolls (Beginner Recipe)

Servings 2 loaves

Calories 1770 kcal

Ingredients

  • cups all purpose flour (325 grams)
  • ½ cup + 1 tablespoon active sourdough starter (see post for instructions)** (125 grams)
  • tablespoons granulated sugar
  • ½ teaspoon salt*
  • 2 large eggs (room temperature)
  • ½ cup + ½ tablespoon butter (softened) (120 grams)
  • cup + 1½ tablespoons milk (I used 2%)(room temperature) (100 grams)

*If using unsalted butter then add ¾-1 teaspoon.

    **Sourdough Starter

      EXTRAS

      • ½-1 cup Nutella or Chocolate Spread (294 grams)
      • ¼-½ cup coarsely chopped nuts (38-75 grams)
      • ¼-½ cup chocolate chips (42-85 grams)

      EGG WASH

      • 1 large egg
      • 1-2 tablespoons water

      Instructions

      • In the stand up mixer with the dough hook attachment, combine the flour, sourdough starter, sugar, salt, eggs and milk. Knead for about 10 minutes, let the dough rest, then add the butter a little at a time, continue to knead between each addition. Then knead for 5 minutes until the dough is smooth but still a little sticky. Leave the dough covered in warm draft free area for about 2 hours, then refrigerate over night.

      • Remove the dough from the fridge and roll on a floured flat surface into into a rectangle (10x18 inches/25x45cm), about ¼ inch thick. Spread with your favouritestore bought or homemade Hazelnut Cream Spread(Nutella) orChocolate Cream Spread, be sure to leave a bit of a border (½ inch/ 1 cm) sprinkle with nuts and chocolate chips if desired.

      • Grease and flour 2 loaf pans (8-9 inches/ 20-22cm), a bundt or tube pan (9½ inch / 24cm) or a pie dish (8-9 inches / 20-22cm).

      • Roll the dough up lengthwise, then cut the dough in half again lengthwise, twist it to form a braid. The braid is quite long so you can cut it in half and make two loaves or place it in a the prepared pan and join the ends.

      • Cover the pan and let rise in a warm draft free area until doubled in bulk, approximately 3-6 hours.

      • Pre-heat oven to 375F (190C).

        (Video) How To Make Sourdough Chocolate Babka

      • Brush the risen dough with an egg wash and bake 25 minutes, lower the oven to 350F (180C) and continue to bake 5-10 minutes or until golden. Move the Babka immediately to wire rack to cool before serving. Enjoy!

      EGG WASH

      • In a small bowl beat together the egg and water.

      Notes

      For room temperature ingredients, remove from the fridge 30-60 minutes before using.

      Babka will be best consumed the same day, but it will last once it is cooled completely, stored in an air tight container or wrapped in plastic at room temperature. It should keep for up to three days.

      To freeze the bread, make sure it has cooled completely then wrap it in plastic wrap then either wrap again in foil or place in a freezer safe bag or container. It will keep for up to a month in the freezer.

      Nutrition

      Calories: 1770kcalCarbohydrates: 201gProtein: 35gFat: 91gSaturated Fat: 37gPolyunsaturated Fat: 21gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 286mgSodium: 1282mgPotassium: 720mgFiber: 10gSugar: 61gVitamin A: 2480IUVitamin C: 1mgCalcium: 226mgIron: 12mg

      Keyword babka made with sourdough, chocolate babka, sourdough chocolate babka

      Tried this recipe?Let us know how it was!

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