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Babka bread on wire rack, with hazelnut spread in a jar.

Sourdough Chocolate Babka Recipe

Rosemary Molloy
A delicious Chocolate Babka Recipe made with a sourdough starter. A rich brioche dough swirled with a creamy chocolate spread, chocolate chips & nuts.
5 from 3 votes
Prep Time 1 hour
Cook Time 30 minutes
Rising/Chilling Time 11 hours
Total Time 12 hours 30 minutes
Course Breakfast, Dessert, Snack
Cuisine Eastern European
Servings 2 loaves
Calories 1770 kcal

Ingredients
  

  • cups all purpose flour (325 grams)
  • ½ cup + 1 tablespoon active sourdough starter (see post for instructions)** (125 grams)
  • tablespoons granulated sugar
  • ½ teaspoon salt*
  • 2 large eggs (room temperature)
  • ½ cup + ½ tablespoon butter (softened) (120 grams)
  • cup + 1½ tablespoons milk (I used 2%)(room temperature) (100 grams)

*If using unsalted butter then add ¾-1 teaspoon.

    EXTRAS

    • ½-1 cup Nutella or Chocolate Spread (294 grams)
    • ¼-½ cup coarsely chopped nuts (38-75 grams)
    • ¼-½ cup chocolate chips (42-85 grams)

    EGG WASH

    • 1 large egg
    • 1-2 tablespoons water

    Instructions
     

    • In the stand up mixer with the dough hook attachment, combine the flour, sourdough starter, sugar, salt, eggs and milk. Knead for about 10 minutes, let the dough rest, then add the butter a little at a time, continue to knead between each addition. Then knead for 5 minutes until the dough is smooth but still a little sticky. Leave the dough covered in warm draft free area for about 2 hours, then refrigerate over night.
    • Remove the dough from the fridge and roll on a floured flat surface into into a rectangle (10x18 inches/25x45cm), about ¼ inch thick. Spread with your favourite store bought or homemade Hazelnut Cream Spread (Nutella) or Chocolate Cream Spread, be sure to leave a bit of a border (½ inch/ 1 cm) sprinkle with nuts and chocolate chips if desired.
    • Grease and flour 2 loaf pans (8-9 inches/ 20-22cm), a bundt or tube pan (9½ inch / 24cm) or a pie dish (8-9 inches / 20-22cm).
    • Roll the dough up lengthwise, then cut the dough in half again lengthwise, twist it to form a braid. The braid is quite long so you can cut it in half and make two loaves or place it in a the prepared pan and join the ends.
    • Cover the pan and let rise in a warm draft free area until doubled in bulk, approximately 3-6 hours.
    • Pre-heat oven to 375F (190C).
    • Brush the risen dough with an egg wash and bake 25 minutes, lower the oven to 350F (180C) and continue to bake 5-10 minutes or until golden. Move the Babka immediately to wire rack to cool before serving. Enjoy!

    EGG WASH

    • In a small bowl beat together the egg and water.

    Notes

    For room temperature ingredients, remove from the fridge 30-60 minutes before using.
    Babka will be best consumed the same day, but it will last once it is cooled completely, stored in an air tight container or wrapped in plastic at room temperature. It should keep for up to three days.
    To freeze the bread, make sure it has cooled completely then wrap it in plastic wrap then either wrap again in foil or place in a freezer safe bag or container. It will keep for up to a month in the freezer.

    Nutrition

    Calories: 1770kcalCarbohydrates: 201gProtein: 35gFat: 91gSaturated Fat: 37gPolyunsaturated Fat: 21gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 286mgSodium: 1282mgPotassium: 720mgFiber: 10gSugar: 61gVitamin A: 2480IUVitamin C: 1mgCalcium: 226mgIron: 12mg
    Keyword babka made with sourdough, chocolate babka, sourdough chocolate babka
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