Sourdough Chocolate & Almond Babka Rolls (Beginner Recipe)

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while providing moisture.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and more cocoa.

Combine 25 grams of spring water with 25 grams of sourdough starter and mix until dissolved.

Add 50 grams of bread flour to the mixture and mix until well incorporated.

Cover the jar with a lid and let the starter proof for 6 to 8 hours until it doubles in size.

Pour 160 grams of milk into a stand mixer and add 60 grams of sugar and 100 grams of eggs.

Add the prepared sourdough starter and 400 grams of all-purpose flour to the mixer.

Add the zest of a lemon and knead the dough with the hook attachment for a couple of minutes until cohesive.

Add 8 grams of salt and 100 grams of butter cut into pieces, then knead for about 20 minutes until soft and elastic.

Take the dough out of the bowl and knead it briefly to help gluten develop, then shape into a ball and place in a greased bowl.

Cover with plastic wrap and let proof in the fridge overnight.

Prepare the chocolate filling by melting 100 grams of butter, 140 grams of dark chocolate, and 3 grams of cocoa powder in a double boiler.

Once melted, add 60 grams of confectioner's sugar and mix until well incorporated, achieving a soft ganache consistency.

Let the chocolate filling cool at room temperature before taking the dough out of the fridge.

Divide the dough into four equal pieces and roll each piece into a rectangle of at least 4 by 10 inches.

Spread the chocolate filling evenly across the rectangle of dough and add blanched sliced almonds on top.

Roll the dough tightly into a cylinder shape and cut it in half across the cylinder with a dough scraper or knife.

Shape the cut dough into a circular continuous shape and place them in a muffin pan.

Repeat the process with the remaining pieces of dough.

Cover the muffin pans with greased plastic wrap and let proof in a warm place for at least 4 hours until the dough reaches the rim of the pan.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

Bake the rolls for about 20 minutes or until golden brown.

Prepare the glaze by combining 140 grams of granular sugar and 75 grams of water in a saucepan over medium heat until simmering for about 5 minutes.

Brush the glaze over the surface of the rolls after removing them from the oven.

Let the rolls cool for about 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens