Sourdough Babka Recipe with Chocolate Filling | Foodgeek Baking

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor complexity.

hazelnuts

🥗Healthier: almonds

💰Cheaper: walnuts

Almonds provide similar crunch with lower cost.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories without sacrificing moisture.

Add 320 grams of all-purpose flour, 7 grams of salt, and 40 grams of sugar to the bowl of a stand mixer and mix to distribute the salt and sugar.

Add 100 grams of eggs (about 2 large eggs), 100 grams of milk, and 80 grams of sourdough starter to the bowl.

Run the mixer on speed 2 and scrape down the sides as needed until the dough looks cohesive.

Start adding 60 grams of cubed butter a couple of pieces at a time until fully incorporated.

Move the dough to a bulking container with straight sides, level the dough, and mark the top to indicate where it will grow by 50%.

Put the dough in a proofer or a warm place to let it rise by 50%.

In a microwave-safe bowl, add 75 grams of dark chocolate, 75 grams of granulated sugar, 25 grams of Dutch processed cocoa powder, and 75 grams of butter.

Microwave for 1 minute until the butter is melted, then mix until combined. Microwave for another minute and mix until smooth.

Flour your counter and flip the dough out onto it, flour the top, and roll it into a rectangle about 20 cm by 30 cm (8 inches by 12 inches).

Spread the chocolate filling over the dough.

Roll the dough up from the short edge and place it in a pan lined with baking paper. Freeze for about 20 minutes to firm up the dough.

Using a very sharp knife, slice the roll in half and braid it, ensuring the chocolate parts stay upright.

Spray a small bread pan with baking spray and move the braided dough to the pan, covering it with plastic wrap for a second proof.

Let the dough rise 25% to 50%, which took about 5 hours in the proofer, but focus on the rise rather than time.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Brush the top of the babka with an egg wash made from 1 egg and 1 tablespoon of water.

Bake in the oven for 40 to 45 minutes until done, aiming for an internal temperature of about 95 degrees Celsius (203 degrees Fahrenheit).

Prepare a simple syrup by adding 50 grams of sugar and 50 grams of water to a microwave-safe bowl and microwaving on high for 1 minute, stirring to ensure all sugar is melted.

Once the babka is done baking, remove it from the oven and place the pan on a wire rack.

Brush the top of the babka with the simple syrup.

Let it cool for about 5 minutes before removing it from the pan to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens