Description
A delightful treat that combines the tangy flavor of sourdough bread with rich chocolate sweetness, perfect for breakfast or dessert.
Ingredients
- 310 grams (2 1/4 cups) bread flour
- 60 grams (1/4 cup) milk
- 2 large eggs, room temperature
- 70 grams (5 tablespoons) unsalted butter, room temperature
- 50 grams (1/4 cup) sugar
- 3 grams (1/2 teaspoon) salt
- 100 grams (1/3 cup) active starter, heaping
- 70 grams (5 tablespoons) unsalted butter
- 100 grams (1/2 cup) sugar
- 25 grams (1/4 cup) cocoa powder
- 70 grams (1/2 cup) chocolate chunks
- 75 grams (1/4 cup) water
- 65 grams (5 tablespoons) sugar
Instructions
- In a bowl of a stand mixer with the paddle attachment, add the flour, milk, eggs, sugar, salt, and sourdough starter on low until the flour has been completely incorporated.
- Allow the dough to rest for 10 minutes.
- Switch to the dough hook attachment. While kneading the dough on medium speed, add 1 tablespoon of butter, pausing between each addition. Keep kneading until the butter is fully incorporated and the dough pulls away from the sides of the bowl, about 5-10 minutes.
- Cover the bowl with a wrap and let it sit in a warm place until it doubles in size, about 6-8 hours depending on temperature.
- Once doubled, refrigerate the dough for at least 2 hours or up to 24 hours.
- For the chocolate filling, heat a small saucepan on medium-low, add the butter, sugar, and sifted cocoa powder, stirring until melted. Remove from heat and let cool.
- Roll the chilled dough out to a 10×14 inch rectangle on a floured surface.
- Spread the chocolate filling evenly over the dough, leaving 1 inch open at the top. Sprinkle chocolate chunks on top.
- Roll the dough from the short side nearest you into a tight cylinder.
- Cut the roll in half, leaving 2 inches uncut at the top. Twist the two pieces together and place in a greased 9×5 inch loaf pan.
- Cover and let rise until doubled, about 3-4 hours.
- Preheat the oven to 350°F and bake for 45-55 minutes, checking for an internal temperature of 180-200°F.
- Cool in the pan, prepare simple syrup by boiling sugar and water until dissolved for about 3 minutes. Poke holes in the babka and brush syrup over it. Let soak for 10 minutes before slicing.
- Slice and serve warm.
Notes
Best served warm; can be enjoyed with whipped cream or ice cream. Store leftovers in an airtight container for up to 2 days, or freeze for up to a month.
- Prep Time: 120 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking