Sourdough Chocolate Babka Bread: A Delicious Twist on a Classic Recipe

Sourdough Chocolate Babka Bread is a delightful twist on the classic babka, combining the rich, indulgent flavors of chocolate with the tangy depth of sourdough. This recipe has its roots in Eastern European Jewish culture, where babka has been a beloved treat for generations. The process of making Sourdough Chocolate Babka Bread is not only a culinary adventure but also a way to connect with tradition and family. I love how the soft, pillowy texture of the bread contrasts beautifully with the luscious chocolate filling, creating a perfect balance of flavors. Plus, the convenience of using sourdough starter means that you can enjoy this delicious treat with minimal fuss. Whether served warm for breakfast or as a sweet afternoon snack, Sourdough Chocolate Babka Bread is sure to impress your family and friends!

Ingredients:

• For the Dough:
• 1 cup (240 ml) active sourdough starter, fed and bubbly
• 1/2 cup (120 ml) whole milk, warmed
• 1/4 cup (50 g) granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3 1/2 cups (440 g) all-purpose flour
• 1 teaspoon salt
• 1/2 cup (113 g) unsalted butter, softened
• For the Chocolate Filling:
• 1 cup (170 g) semi-sweet chocolate chips or chopped chocolate
• 1/4 cup (50 g) granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/4 cup (60 g) unsalted butter, melted
• For the Egg Wash:
• 1 large egg
• 1 tablespoon milk

Preparing the Dough

1. In a large mixing bowl, combine the active sourdough starter, warmed milk, granulated sugar, egg, and vanilla extract. Whisk until well combined.
2. Gradually add the all-purpose flour and salt to the wet ingredients. Mix with a wooden spoon or spatula until a shaggy dough forms.
3. Once the dough starts to come together, add the softened butter. Knead the dough in the bowl or on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step, mixing on medium speed for about 5-7 minutes.
4. Shape the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap or a damp kitchen towel. Let it rise at room temperature for about 4-6 hours, or until it has doubled in size. If you prefer a slower fermentation, you can place it in the refrigerator overnight.

Preparing the Chocolate Filling

1. While the dough is rising, prepare the chocolate filling. In a medium bowl, combine the chocolate chips (or chopped chocolate), granulated sugar, cocoa powder, and ground cinnamon. Mix well to combine.
2. In a separate small bowl, melt the unsalted butter in the microwave or on the stovetop. Once melted, pour it over the chocolate mixture and stir until everything is well combined and the chocolate is slightly melted. Set aside to cool.

Shaping the Babka

1. Once the dough has risen, turn it out onto a lightly floured surface. Gently punch it down to release any air bubbles.
2. Roll the dough into a rectangle about 16×12 inches (40×30 cm) in size. Make sure the dough is even in thickness.
3. Spread the chocolate filling evenly over the surface of the dough, leaving a small border around the edges. This will help prevent the filling from spilling out when you roll it up.
4. Starting from one long edge, carefully roll the dough into a tight log. Pinch the seams to seal the roll. You should have a long cylinder of dough filled with chocolate.
5. Using a sharp knife or bench scraper, cut the log in half lengthwise, exposing the chocolate filling. You should now have two long pieces of dough with the filling visible.
6. Twist the two halves together, keeping the filling side facing up. Pinch the ends to seal them together. You can also create a braided effect if you prefer.
7. Carefully place the twisted dough into a greased 9×5 inch (23×13 cm) loaf pan. Cover it with plastic wrap or a damp towel and let it rise for another 1-2 hours, or until it has puffed up.

Baking the Babka

1. Preheat your oven to 350°F (175°C) about

   Conclusion:

   In conclusion, this Sourdough Chocolate Babka Bread is truly a must-try for anyone who loves the delightful combination of rich chocolate and the tangy flavor of sourdough. The process of making this bread is not only rewarding but also allows you to create a stunning centerpiece for any gathering or a cozy weekend brunch. The soft, fluffy texture paired with the decadent chocolate filling makes every bite a heavenly experience. For serving suggestions, I recommend enjoying your Sourdough Chocolate Babka Bread warm, straight out of the oven, perhaps with a dusting of powdered sugar on top. It pairs beautifully with a cup of coffee or tea, making it the perfect treat for a leisurely morning. If you’re feeling adventurous, consider adding a twist by incorporating nuts or dried fruits into the chocolate filling, or even experimenting with different types of chocolate for a unique flavor profile. I encourage you to give this recipe a try and share your experience with friends and family. Whether you’re a seasoned baker or just starting out, I believe you’ll find joy in the process and satisfaction in the results. Don’t forget to snap a picture of your Sourdough Chocolate Babka Bread and share it on social media—I’d love to see how your creation turns out! Happy baking! Print

   Sourdough Chocolate Babka Bread: A Delicious Twist on a Classic Recipe

   

   Print Recipe

   This decadent chocolate babka features a soft, enriched sourdough dough filled with rich chocolate, twisted, and baked to perfection. Ideal for breakfast or dessert, this delightful treat is sure to impress!

   • Author: Dottie
   • Prep Time: 30 minutes
   • Cook Time: 35 minutes
   • Total Time: 300 minutes
   • Yield: 1 loaf (about 10–12 slices) 1x

   Ingredients

   Scale 1x2x3x

   • 1 egg
   • milk (for egg wash)
   • chocolate filling (amount not specified)
   • sea salt (optional, for flavor)

   Instructions

   1. 30 minutes before baking.
   2. In a small bowl, whisk together the egg and milk for the egg wash. Brush the mixture over the top of the babka.
   3. Bake the babka in the preheated oven for 30-35 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
   4. Once baked, remove the babka from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

   Notes

   • For a richer flavor, you can add a pinch of sea salt to the chocolate filling.
   • This babka can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well for up to 3 months.
   • Feel free to experiment with different fillings, such as nuts, fruit preserves, or other types of chocolate.