This Sourdough Babka Recipe is a delicious and special treat. Swirly sourdough brioche is filled with a chocolate cinnamon filling and topped with a crumb topping.
125gsourdough starter100% hydration, fed and active
15gsugar
5gsalt
2eggs
100gmilk
150gunsalted butterroom temperature
Chocolate Cinnamon Filling:
12ouncesbittersweet chocolatefinely chopped
1teaspooncinnamon
⅓cupgranulated sugar
4Tablespoonsunsalted butterroom temperature
4Tablespoonsunsweetened cocoa powder
Egg Wash:
1teaspoonheavy cream
1egg white
Topping:
4Tablespoonsbutterroom temperature
⅓cupflour
⅔cuppowdered sugar
Instructions
To make the Dough:
Cut the butter into cubes and set aside.
In the bowl of your electric mixer, combine the flour, starter, sugar, salt, eggs, and milk (do not add the butter yet!) and mix until you form a stiff batter.
Allow to rest for 10 minutes.
Mix on medium speed for another 10-15 minutes, until the batter starts to resemble a soft dough, but without the same degree of elasticity.
Using a rubber spatula, fold/massage/smear in the butter until no lumps remain.
Continue to mix the dough untl you start to get some elasticity from the dough. It won't quite pass the windowpane test, but will be close. The dough sould be smooth and shiny.
Place the dough into a large glass bowl, cover with plastic wrap and allow to sit in a warm place for 2 hours. The dough will expand but not quite double. Do a series of stretch and folds every 30 minutes ( so at 30 minutes, 60 minutes, and 90 minutes) to develop the elasticity of the dough. Note: You can do an overnight fermentation in the fridge at this point if you want. When you are ready to assemble the next day, allow the dough to sit on the counter for about 1 hour before you start. Using semi-cold dough will make it easier to roll, too.
To Make the Filling:
First, make the filling by combining the chocolate, cocoa powder, butter, cinnamon and sugar in a bowl and mixing with a fork until well combined. This recipe uses both chocolate and cocoa powder to really deepen the flavor. Make sure both are good quality to get the best flavor. Remove 2 Tablespoons of the filling to a second bowl. Set both aside.
To Make the Topping:
In a small bowl, combine the ingredients for the topping with a fork until well mixed. It should be crumbly.
Assembly:
Generously butter a 9x5 loaf pan.
Generously sprinkle your work surface with flour and turn the dough out on top (at this point the dough may be very very sticky, and you might need to work a little bit more flour into the dough - this is fine, just be careful to only take the dough a touch past extremely sticky. Keeping your counter and rolling pin well floured helps.
Roll the dough out into a 16 inch square about 1/8 inch thick.
Brush the edges with the egg wash. (reserve the egg wash, you still need it)
Evenly spread the chocolate filling over the dough (keeping the reserved 2 TBSP for later).
Roll the dough up tight like a jelly roll and pinch the edges together to seal.
Twist the log of dough 5 or 6 times along the length.
Brush the top of the roll with egg wash. (keep the remainder of the egg wash, you still need it!)
Carefully take the 2 TBSP of chocolate filling and place it on top of the left half of egg roll, pressing them in slightly.
Fold the right half of the roll over the left half, sealing in the chocolate (think about a 1 slice of bread sandwich).
Pinch the edges together and fold them under.
Twist the entire roll twice and place it into the prepared loaf pan.
Cover the loaf with a tea towel and allow to sit in a warm place for about 3-5 hours until fully proofed. This is an enriched sourdough dough, which tends to take longer, so pay attention to the dough, not the clock. When the bread has douled, its time to bake.
Baking the Babka
Brush some of the egg wash over the top of the loaf and sprinkle on the topping.
Preheat the oven to 350F.
Bake the loaf 55 minutes.
Lower the oven temperature to 325F and bake an additional 15-20 minutes, until deep golden brown. If the bread is browning too fast, cover it with foil.
Cool in the pan, on a wire rack.
Enjoy!!
Notes
This recipe uses 100% hydration sourdough starter that has been fed and is active (meaning it is bubbly and has doubled without starting to sink back down).