Description
A rich and indulgent sourdough chocolate babka, featuring layers of soft, buttery dough filled with decadent chocolate and swirled for a beautiful, flavorful dessert.
Ingredients
- For the dough:
- 1/2 cup active sourdough starter
- 1/2 cup warm water
- 1/4 cup granulated sugar
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup whole milk
- For the filling:
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- For the egg wash:
- 1 egg
- 1 tablespoon water
Instructions
- In a large bowl, combine the sourdough starter, warm water, and sugar. Let it sit for 5-10 minutes until bubbly and active.
- Add the flour, salt, cinnamon (if using), butter, eggs, and milk to the bowl. Mix until the dough starts to come together, then knead for 8-10 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
- While the dough rises, prepare the filling: In a bowl, mix the chocolate chips, cocoa powder, sugar, melted butter, and vanilla extract until smooth and combined. Set aside.
- Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough out into a large rectangle, about 12 x 16 inches.
- Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
- Carefully roll the dough into a tight log, starting from one of the longer sides. Pinch the edges to seal the roll.
- Cut the dough in half lengthwise to reveal the layers, then twist the two halves together, forming a spiral shape. Place the babka in a greased 9×5-inch loaf pan, tucking the ends under to fit.
- Cover the loaf with a cloth and let it rise for another 2-3 hours, or until puffy and nearly doubled in size.
- Preheat the oven to 350°F (175°C). In a small bowl, whisk together the egg and water for the egg wash. Brush the egg wash over the top of the babka.
- Bake the babka for 35-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with foil.
- Allow the babka to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- This recipe uses sourdough starter for a unique tangy flavor in the dough. Make sure your starter is active and bubbly before using it.
- You can substitute the chocolate chips with chopped dark chocolate if desired.
- If you’re short on time, the dough can be refrigerated overnight for a slower rise, which will enhance the flavor.
- For extra sweetness, drizzle a simple syrup or chocolate glaze over the babka after baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European