Introduction

Heavenly Sourdough Chocolate Babka is a luscious, braided bread filled with rich dark chocolate and a hint of cocoa. This sweet treat combines the tangy depth of sourdough with a tender, buttery dough, making every slice a delightful experience. Perfect for breakfast or dessert, it’s sure to become a favorite.

A close-up view of a slice of rolled pastry showing two main layers: a soft, light beige dough with a fluffy texture as the outer layer and a rich, dark brown chocolate filling spiraled thickly inside. The top has a golden-brown crust with a shiny, slightly uneven chocolate drizzle pattern that follows the roll's curve. The image captures the moistness of the chocolate and the airy feel of the dough, set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Unfed Sourdough Starter (can use store-bought as a substitute)

2.5 cups All-Purpose Flour (opt for bread flour for a chewier texture)

0.5 cup Water (use filtered water)

0.25 cup Light Brown Sugar (granulated sugar can be substituted)

0.25 cup Cornstarch (no direct substitute available)

2 large Eggs (flax eggs for vegan option)

0.5 cup Whole Milk (substitute with plant-based milk)

1 teaspoon Salt (no direct substitute available)

0.25 cup Granulated Sugar (coconut sugar for lower glycemic option)

0.5 cup Unsalted Butter (vegan butter for dairy-free)

0.5 cup Heavy Cream (coconut cream for dairy-free)

8 ounces Dark Chocolate (70% cacao preferred)

0.25 cup Cocoa Powder (no direct substitute available)

1 teaspoon Vanilla Extract (no direct substitute recommended)

0.5 cup Walnuts (optional, substitute with pecans or omit)

0.25 cup Granulated Sugar

0.25 cup Water (warm for mixing and syrup)

Instructions

Step 1: Prepare the sweet starter by mixing 1 cup unfed sourdough starter, 1 cup all-purpose flour, 1/2 cup water, and 1/4 cup light brown sugar in a bowl until combined. Cover and let ferment for 6-8 hours.

Step 2: In a stand mixer, combine 2.5 cups all-purpose flour, 1/4 cup cornstarch, the prepared sweet starter, 2 eggs, 1/2 cup whole milk, 1 teaspoon salt, and 1/4 cup granulated sugar. Mix on medium speed for 3-5 minutes until a dough forms.

Step 3: Gradually add 1/2 cup softened unsalted butter while kneading on low speed for 8-10 minutes until the dough is smooth and elastic. Cover and proof at room temperature for 4-6 hours or refrigerate overnight.

Step 4: Prepare the filling by heating 1/2 cup heavy cream until steaming, then pour over 8 ounces chopped dark chocolate. Stir until smooth, then mix in 1/4 cup cocoa powder, 1/4 cup granulated sugar, 1 tablespoon unsalted butter, and 1 teaspoon vanilla extract. Allow to cool.

Step 5: Roll the dough into a 1/4 inch thick rectangle. Spread the cooled chocolate filling evenly over the dough, sprinkle with 0.5 cup walnuts if using, then roll tightly into a log.

Step 6: Slice the log lengthwise to expose the layers, twist the halves together to create a braid, and place in a greased loaf pan. Cover and proof for another 2-4 hours until puffy.

Step 7: Preheat oven to 175°C (350°F). Bake the babka for 35-40 minutes until golden brown, tenting with foil if it browns too quickly.

Step 8: For the finishing syrup, heat 1/4 cup granulated sugar with 1/4 cup warm water until dissolved. Brush this syrup over the baked babka to add a shiny finish. Let cool completely before slicing.

Tips & Variations

Use bread flour instead of all-purpose for a chewier texture.

Substitute flax eggs and plant-based milk to make this recipe vegan-friendly.

For a nut-free version, simply omit the walnuts or use seeds like pumpkin seeds.

Try mixing different nuts such as pecans for a varied crunch.

Adjust the chocolate percentage to your taste, or add some cinnamon to the filling for extra warmth.

Brush some egg wash on the dough before baking for a glossy crust if not vegan.

FAQs

Can I use store-bought sourdough starter for this recipe?

Yes, you can substitute unfed homemade starter with store-bought sourdough starter to save time, although the flavor may vary slightly.

How can I tell when the babka is fully proofed before baking?

The dough should roughly double in size and feel soft and puffy to the touch. Gently pressing a finger should leave a light indentation that springs back slowly.