Sweet, soft, enriched dough swirled with chocolate and baked to perfection, sourdough babka comes together with simple ingredients and natural leavening through fermentation. This rich, sweetened loaf bursts with the buttery flavor of brioche, sourdough tanginess, and a delicious chocolate filling spiraled through the layers.
Sourdough baking knows no limits. While a basic sourdough boule and simple sourdough dinner rolls typically mark one’s entrance into sourdough baking, more time and practice quickly produce a wider range of wonderful sourdough delicacies.
One of these delicacies is sourdough brioche, a rich, sweet bread used for many family favorites, such as brioche dinner rolls, brioche cinnamon rolls, brioche French toast, and custard-filled brioche donuts. Which naturally led to my pursuit of sourdough babka.
What is Babka?
Babka is a sweet, cake-like bread made with an enriched dough and folded with chocolate filling or other sweet concoctions. Rolled up or braided into a loaf, babka shows off with light, puffy dough and swirls of filling in its folds. For this recipe, I use a minor variation of my sourdough brioche recipe, only with a little less butter. It mimics traditional babka, complete with a chocolate filling, but with a tangy, delightful sourdough spin.
With a bit of mixing, kneading, shaping, and quite a few hours of fermenting, you’ll reap the results of sweet, soft, richly flavored, chocolate-swirled babka. It’s worth the wait! This sourdough chocolate babka looks lovely, feels fancy, and tastes absolutely delicious.
Why You’ll Love This Recipe
Delicious – With a sweet, tangy dough and decadent chocolate filling, this bread offers deep flavor and a tender, pillowy crumb.
Simple – Although it looks super impressive, sourdough babka is actually fairly simple to make. With just a few ingredients and some simple assembly (and yes, some waiting), you can make this stunning and delicious dessert.
Sourdough benefits – If you have a hard time digesting unfermented grains, this long-fermented recipe offers a lower gluten content and easier digestion, as well as that signature sourdough tang that pairs perfectly with the semi-sweet chocolate.
Ingredients
Sourdough starter – Active and bubbly. You really want to have a very active starter for this recipe so that you get a really nice rise.
Bread flour – Bread flour gives this dough a much lighter and fluffier texture compared to using all-purpose flour.
Milk – Preferably whole, but 2% should also work just fine.
Eggs – Farm fresh, if possible, and at room temperature.
Unsalted butter – Room temperature and soft.
Semi-sweet chocolate – You can use dark chocolate, if you prefer.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Stand mixer – A stand mixer simplifies the process when lots of kneading is involved.
Recipe Modifications and Variations
Cinnamon babka – For a cinnamon sugar filling, mix 10 tablespoons softened butter, ¾ cup brown sugar, and 2 tablespoons cinnamon until smooth. Use in place of the chocolate filling in this sourdough babka recipe.
Orange and chocolate – Make the recipe as it is, but add a generous amount of fresh orange zest to the filling.
Fruit varieties – Spread a thin layer of fruit preserves or jam over the rolled out dough. Add some chunks of cream cheese before rolling up.
Nutella – Layer your favorite hazelnut spread and add chopped nuts.
Seasonal – Try flavoring your filling with pumpkin spice in the fall, cinnamon and cloves in the winter, and keeping it chocolate or fruit flavored for the warmer months.
How to Make Sourdough Babka
Step 1: Feed your starter in the evening. In the morning, it should be very bubbly and active. Combine all ingredients in the bowl of a stand mixer with a dough hook attachment and knead until smooth and glossy. The dough will be very wet, but after 10-15 minutes in the stand mixer, it will come together. Don’t add more flour, or the texture may be thrown off.
Step 2: Cover the babka dough with plastic wrap, a damp towel, or a tight-fitting lid and place in a warm spot for 6-8 hours (or until doubled) for bulk fermentation.
Step 3: After the bulk fermentation, place the dough in the refrigerator for a few hours (or overnight) so it will be nice and stiff for shaping. Even a little fridge time makes shaping easier, as it does with brioche and challah.
Step 4: To make the chocolate filling, add the cocoa powder, sugar, chocolate chips, and softened butter in a small small pot. Heat on low until melted, stirring occasionally.
Step 5: Place the chilled dough on a lightly floured work surface, and roll it into a 10″ by 14″ rectangle. Trim the edges to keep a straight edge, if needed. I like to use my bench scraper for this.
Step 6: Spread the chocolate filling evenly over the dough, spreading to the edges, leaving one inch of space at one of the short ends of the rectangle. Sprinkle the chopped semi-sweet chocolate over the chocolate filling. Roll the dough up from the opposite short side, pressing the end in to seal. Once rolled up, use a sharp knife to cut in half down the length. Twist the halves into a braid and add them to your loaf pan. Pro tip: Place your braided dough on parchment paper and use it to lift your babka loaf into the pan. It makes it easy to transfer and also makes clean-up a breeze!
Step 7: Let your babka rise in the loaf pan, loosely covered, for about 4 hours or until doubled in size.
Step 8: After doubling, preheat the oven to 350 degrees Fahrenheit. Make an egg wash by whisking one egg with a little bit of water. Brush the egg wash over the top of the babka and bake for 40-45 minutes until golden. Let the loaf cool before slicing.
Tips
- Feed your starter the night before you plan to make this, so it is nice and bubbly!
- If you don’t have bread flour, you can use all-purpose. It will not be quite as soft as using bread flour, but it will still turn out well. The bread flour also helps it rise more.
- This is a wet dough. Too much flour will give you a tougher bread rather than something light and fluffy, so refrain from adding more to reduce the stickiness.
- Once you have your babka filled and rolled up, move it to a piece of parchment paper before cutting it and braiding. Then use it to lift the babka into your loaf pan (and reduce the mess!).
- Enriched dough takes longer to rise. Warmer temperatures speed up the rise time.
Recipe FAQs
Once fully cooled, babka can be wrapped or placed in an airtight container and stored at room temperature for 3-5 days. We love using babka bread for French toast if we haven’t eaten it up in a few days! Alternatively, you can wrap it up well and freeze it for about a month.
Babka is a Jewish dessert and can be traced back to early 19th century Jewish communities in Eastern Europe.
Sourdough babka introduces the natural fermentation process of sourdough to a traditional Jewish dessert, replacing the yeast and adding the deep, complex flavor of sourdough.
Both babka and brioche are made with an enriched dough, but babka has a filling and brioche does not. Brioche can be used as a sandwich bread, and babka serves well as a dessert or treat due to the sweet filling and dough.
Babka is great all on its own. We also love enjoying a slice with a cold glass of milk on warmer days, or a hot cup of coffee or tea in the winter.
Baker’s Timeline:
This sourdough babka can be started or made at any time.
Feed sourdough starter with flour and water.
8:00 am: Combine ingredients and knead the dough until smooth.
8:15 am: Cover your dough and let it rise for 6-8 hours until doubled.
2:15 pm: Place the dough in the fridge for at least an hour and up to overnight.
8:00 am: Mix up your filling, roll out the dough, fill, and shape.
8:15 am: Cut and braid your dough and place it in your loaf pan. Let it rise another 4 hours.
12:15 pm: Bake for 40-45 minutes in a 350 degree Fahrenheit preheated oven.
More Sweet Sourdough Recipes from the Farmhouse
- Sourdough Chocolate Chip Bread
- Sourdough Bundt Cake
- Sourdough Chocolate Zucchini Muffins
- Sourdough Monkey Bread
- Sourdough Brownies
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sourdough Babka with Chocolate Filling
Equipment
Ingredients
Dough
- 3 1/2 cups bread flour, 490 grams
- 1/4 cup sugar, 48 grams
- 1/2 cup milk, 122 grams
- 1 1/2 teaspoon salt, 7.5 grams
- 4 large eggs
- 8 tablespoons unsalted butter, 113 grams
- 1 cup active sourdough starter, 200 grams
Chocolate Filling
- 1/3 cup cocoa powder, 35 grams
- 2/3 cup sugar, 128 grams
- 8 tablespoons butter, 113 grams
- 4 ounces semi-sweet chocolate chips
Instructions
- Feed your starter in the evening. In the morning, it should be very bubbly and active. Combine all dough ingredients in the bowl of a stand mixer with a dough hook attachment and knead until smooth and glossy. The dough will be very wet, but after 10-15 minutes in the stand mixer, it will come together. Don’t add more flour, or the texture may be thrown off.
- Cover the babka dough with plastic wrap, a damp towel, or a tight-fitting lid and place in a warm spot for 6-8 hours (or until doubled) for bulk fermentation.
- After the bulk fermentation, place the dough in the refrigerator for a few hours (or overnight) so it will be nice and stiff for shaping. Even a little fridge time makes shaping easier, as it does with brioche and challah.
- To make the chocolate filling, add the cocoa powder, sugar, chocolate chips, and softened butter in a small small pot. Heat on low until melted, stirring occasionally.
- Place the chilled dough on a lightly floured work surface, and roll it into a 10″ by 14″ rectangle. Trim the edges to keep a straight edge, if needed.
- Spread the chocolate filling evenly over the dough, spreading to the edges, leaving one inch of space at one of the short ends of the rectangle. Sprinkle the chopped semi-sweet chocolate over the chocolate filling. Roll the dough up from the opposite short side, pressing the end in to seal. Once rolled up, use a sharp knife to cut in half down the length. Twist the halves into a braid and add them to your loaf pan.
- Let your babka rise in the loaf pan, loosely covered, for about 4 hours or until doubled in size.
- After doubling, preheat the oven to 350 degrees Fahrenheit. Make an egg wash by whisking one egg with a little bit of water. Brush the egg wash over the top of the babka and bake for 40-45 minutes until golden. Let the loaf cool before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had one question, did you mean to also say to add 70grams of all purpose because my dough was very wet and came together eventually but you also said it was only different from the brioche cause you used less butter which means you used everything else and then only one stick of butter and that recipe calls for 420 grams of bread flour and then 70 grams of all purpose.
Do you put flour down when you dump your dough out ro keep it from sticking?
You can.
Excited to try this recipe! One question; in your video you mix all the ingredients for the chocolate filling over the stove, but in the recipe you say to heat the cocoa powder, sugar, and butter, and then sprinkle the semi-sweet chocolate over the filling once it’s spread over the dough. Does either way work? Also can I use semi-sweet chocolate chips? Thanks!
Either way will work!
My first time making sourdough babka – this recipe feels foolproof, I can’t believe it turned out so well. All of my rises were longer than the recipe specified. After mixing the dough, I left it out overnight to rise (8 hours), then put it in the fridge for the entire next day (12 hours), then left it out on the counter after rolling it for about 12 hours. I thought all of these things would result in disaster, but it was fluffy and delicious.
The only thing that didn’t go super well was the rolling of the dough. It does not specify adding flour to roll it out, but my dough stuck to the board with intensity. I had already put the chocolate layer on, so I had to spatula-peel it off as best I could, but it was a mess. I did manage to salvage it pretty well, but lost a lot of dough in the process. For the second loaf, I used a little flour and it was fine. I only had one bread tin, so I used a cake tin for the second and wrapped the dough in a spiral for that one. I haven’t cut into that one yet, but it looks good.
Mine took about 35 minutes to bake. I know my oven runs hot, but also wonder if my extended rise times had something to do with the shorter bake time. I did add an egg wash and it darkened the bread quite a lot. It’s not as pretty as the photo, but it looks pretty nice and tastes great!
This recipe is a commitment, but very fun if you’re looking for a more involved bake with an excellent payoff.
In your recipe for the dough it says 8 tablespoons unsalted butter. Is that room temperature softened butter or melted? Does it matter? Thanks!
Room temperature should work!
Just finished baking and haven’t tasted these loaves yet but I have a few thoughts:
1) The cinnamon sugar filling was very thin and had to be refrigerated to firm up enough to spread over the dough
2) I wasn’t able to brush the whole bread with egg wash due to the filling being exposed. I just brushed the dough that didn’t have filling on it.
3) When removing the loaves from their pans, there was so much melted chocolate mixture in the pan from one loaf, and just sugar liquid in the pan from the cinnamon loaf. It seems a lot of filling leaked out.
I wasn’t sure if I should leave them in the pans to cool off and firm the filling back up or remove them and let it continue to leak. I chose the latter to keep the loaves from continuing to cook in their pans.
Just some ores and thoughts for others trying the recipe.
It was very delicious. I made the cinnamon version. The recipe was easy to follow and the dough was very wet. It was worth it. Thank you
Great recipe!!! I followed this recipe almost to a T…Some notes:
Be liberal with the filling. I was a little concerned that the warm chocolate mix would cook the dough while rising. It was a non-issue.
My oven runs hot, so I lowered the temp to 325. Next time, I think I’ll reduce the cooking time to 36-37 min. My bobka registered 205 @ 40 min and it was just slightly dry.
I did experiment a little with the filling. I made one loaf with the chocalate filling(total winner) and I made another with a poppy seed mix that I found a Russian market. It’s already premixed with raisins and nuts…yummy!!
There is a video for this recipe buried somewhere in the comments. That was definitely was helpful!
Thank you so much for the recipe. I will be using this again in the near future. Bravo 👏
Love this recipe!
If I’d want to make it dairy free, but still clean ingredients, what would u recommend as a milk replacement? And for butter replacement?
I would use an oat milk or another alternative that you feel comfortable with. Instead of butter, you could use coconut oil!