Description
A delightful twist on traditional babka, combining sourdough’s tanginess with rich chocolate flavors for a tender and moist treat.
Ingredients
- 5 g sugar
- 15 g active white sourdough starter (100% hydration)
- 30 g whole milk (cold)
- 40 g all-purpose flour
- 80 g whole milk
- 20 g all-purpose flour
- 320 g all-purpose flour (or bread flour)
- 50 g sugar
- 100 g eggs (approx. 2 medium eggs)
- 110-130 g whole milk (cold)
- 6 g sea salt
- 65 g unsalted butter (softened)
- 80 g dark chocolate (70%)
- 70 g unsalted butter
- 65 g powdered sugar
- 18 g cocoa powder
- Salt to taste
- 40 g water
- 40 g sugar
Instructions
- Prepare sweet levain by mixing active sourdough starter with flour and water. Let it ferment until bubbly.
- To make tangzhong, cook equal parts flour and water over heat until it thickens to paste. Let it cool.
- In a large bowl, mix the remaining flour, milk, sugar, eggs, salt, butter, tangzhong, and levain. Knead until smooth and elastic. Let rise until doubled.
- Melt dark chocolate and mix with butter, cocoa powder, and powdered sugar for filling.
- Roll out the dough into a rectangle, spread chocolate filling evenly, then roll up tightly. Twist the roll and shape into a loaf.
- Allow the loaf to rise again, then bake until golden brown.
- Make a sugar syrup with water and sugar; brush over the warm babka.
Notes
Make sure your sourdough starter is active. Let the dough rise in a warm area and be patient during shaping. Experiment with fillings like nuts or fruit if desired.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish