Sourdough Chocolate Babka
This sourdough chocolate babka is a soft, fluffy, chocolate-filled braided loaf. Made with active, bubbly sourdough starter and an overnight fermentation, it’s packed with flavor and gorgeous layers in every slice. Whether you’re serving it for brunch, gifting a loaf, or enjoying it warm with coffee, this chocolate babka is unforgettable!
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Servings: 10 slices
Ingredients
For the Dough
- 2/3 cup active sourdough starter (150g)
- 1/2 cup whole milk room temperature (122g)
- 2 3/4 cups all-purpose flour (390g)
- 2 large eggs room temperature (105g)
- 1 teaspoon salt (6g)
- 1/4 cup granulated sugar (53g)
- 1 teaspoon vanilla extract (5g)
- 8 tablespoons unsalted butter softened (113g)
For the Chocolate Filling
- 4 oz bittersweet chocolate bar chopped
- 5 tablespoons unsalted butter (76g)
- 3 tablespoons cocoa powder (22g)
- 1/2 cup powdered sugar (60g)
For the Sugar Syrup
- 1/3 cup granulated sugar (65g)
- 1/3 cup water (79g)
Instructions
Make the Dough
- Add the starter, milk, flour, eggs, salt, sugar, and vanilla to the bowl of a stand mixer fitted with the dough hook.
- Mix on low–medium speed until a shaggy dough forms.
- With the mixer running, add the softened butter one tablespoon at a time, scraping down the bowl as needed.
- Increase speed to medium and knead for 7–10 minutes, or until the dough pulls away from the sides and clings to the dough hook.
- Cover and let rise in a warm place until nearly doubled, 2–5 hours, depending on room temperature. (Optional: perform 1–2 stretch and folds in the first hour to speed fermentation.)
- Once risen, transfer the covered dough to the refrigerator for a cold overnight ferment, 8–12 hours (up to 24 is fine).
Assemble the Babka
- The next day, line a loaf pan with parchment paper.
- Make the filling: microwave the chopped chocolate and butter in 30-second intervals until smooth. Whisk in cocoa powder and powdered sugar.
- Roll the cold dough out on a lightly floured surface into a 10×13 inch rectangle.
- Spread the chocolate filling evenly over the dough.
- Starting from a long edge, roll into a tight log.
- Use a sharp serrated knife to slice the log lengthwise to expose the layers.
- Twist/braid the two halves together and pinch the ends to seal.
- Place into the prepared loaf pan and let the dough rise for 1-2 hours or until the bread has puffed up within an inch of the top of the pan.
Bake & Finish
- Preheat oven to 350℉. Bake for 40–50 minutes, or until the internal temperature reads 200–205°F (93–96°C).
- While it bakes, prepare the sugar syrup by heating the sugar and water together until dissolved.
- Immediately after the loaf comes out of the oven, brush the hot babka with sugar syrup for a glossy finish.
- Cool in the pan, then transfer to a rack. Slice once fully cooled. Enjoy!
Notes
Storage:
- Room Temperature: Store leftover sourdough chocolate babka in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For best texture, rewarm individual slices in the microwave for about 10–15 seconds before serving.
- Refrigerator: If your kitchen is warm or humid, refrigerate the babka to keep the chocolate filling from softening too much. Wrap it well and store for up to 5 days. Let it come to room temperature or warm gently before eating.
- Freezer: To freeze, wrap the loaf (or individual slices) tightly in plastic wrap and then in aluminum foil or a freezer-safe bag. Store for up to 3 months. Thaw overnight in the refrigerator, then warm in a 300°F (150°C) oven for 10–15 minutes to refresh before serving.
Nutrition
Serving: 1slice | Calories: 431kcal | Carbohydrates: 55g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 256mg | Potassium: 161mg | Fiber: 3g | Sugar: 22g | Vitamin A: 534IU | Calcium: 40mg | Iron: 3mg
Calories: 431kcal
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