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.
Fabulous recipe!! the bready dough is so tasty. I didn’t have chocolate handy so I used Nutella and mixed in poppy seeds with it. The rise and the crumb was amazing. The overnight sitting for 12+ hours made it easy to roll out the dough.
Prepped my starter for a week before trying this. My starter was at peak when I used it and everything took significantly longer than the recipe. Followed every step to a T and kept everything in a warm environment.
—Took 10-12 hours for the bulk rise
—Currently on hour 4 of the post-roll, pre-bake, “rise” and it’s barely moved.
I’m sure it’ll taste fine but will be flat.
Do not recommend this recipe.
This was my first attempt at sourdough brioche and babka. It was a huge hit at the holiday party I took it to! I will need to work on my braiding/twisting but that just an excuse to make this again and again!
So delicious and easy! A favorite in my family!
I speed my rises up in the oven on the “bread proof” setting, That way I’m able to make beautiful loaves in 1/3 of the time.
Love all your sourdough recipes!
After braiding and the second rise (since that usually takes most of the day in my kitchen, could you put it back in the frig til the next morning and then bake, as to have it warm for breakfast?
Sure thing.
Love this recipe!! It’s lovely in every way and this will be my 3rd Christmas making it part of our family tradition. It’s like a treat without being too overly sweet which makes it perfect. I’ve made it with a cinnamon filling as well as lemon curd & lemon crumble topping. It’s delicious every time and it’s a real treat having two choices.
Do you think I could use Nutella spread instead of the chocolate mixture for this bread? Or would it not bake right?
I plan to use Nutella when I fill it tomorrow!
Hello! I typically weigh my AD ingredients for accuracy. Could you give me the ingredient weights for this Recipe? Thanks! Super excited to try it!
Here’s a conversion chart!
Thanks! Can’t wait to try it!!
made this last month.. came out PERFECT..family loved it… my nephew asked me to make him
to loafs… gonna do in am… love this recipe
just cooked my Babka and they didn’t rise at all! any suggestions as to why they wouldn’t rise ?
Was your starter active or did it over ferment? That would be my first two ideas on not getting a rise.
Not sure what I did wrong, but this didn’t work for me at all. The dough was so sticky – even after being in the refrigerator all night – I couldn’t even roll it up. I’m going to bake it anyway but what a mess!
Was it sticky before the ferment?