Sourdough Chocolate Babka Recipe

🧂 Ingredients

• 2½ cups all purpose flour

  (325 grams)
• ½ cup + 1 tablespoon active sourdough starter (see post for instructions)**

  (125 grams)
• 1½ tablespoons granulated sugar
• ½ teaspoon salt*
• 2 large eggs (room temperature)
• ½ cup + ½ tablespoon butter (softened)

  (120 grams)
• ⅓ cup + 1½ tablespoons milk (I used 2%)(room temperature)

  (100 grams)
• ½-1 cup Nutella or Chocolate Spread

  (294 grams)
• ¼-½ cup coarsely chopped nuts

  (38-75 grams)
• ¼-½ cup chocolate chips

  (42-85 grams)
• 1 large egg
• 1-2 tablespoons water

Instructions

• 1 In the stand up mixer with the dough hook attachment, combine the flour,
  sourdough starter [https://breadsandsweets.com/sourdough-starter/], sugar, salt,
  eggs and milk. Knead for about 10 minutes, let the dough rest, then add the
  butter a little at a time, continue to knead between each addition. Then knead
  for 5 minutes until the dough is smooth but still a little sticky. Leave the
  dough covered in warm draft free area for about 2 hours, then refrigerate over
  night.
• 2 Remove the dough from the fridge and roll on a floured flat surface into into a
  rectangle (10×18 inches/25x45cm), about ¼ inch thick. Spread with your
  favourite store bought or homemade Hazelnut Cream Spread
  [https://anitalianinmykitchen.com/homemade-nutella/] (Nutella) or Chocolate
  Cream Spread [https://breadsandsweets.com/chocolate-cream-spread/], be sure to
  leave a bit of a border (½ inch/ 1 cm) sprinkle with nuts and chocolate chips if
  desired.
• 3 Grease and flour 2 loaf pans (8-9 inches/ 20-22cm), a bundt or tube pan (9½ inch
  / 24cm) or a pie dish (8-9 inches / 20-22cm).
• 4 Roll the dough up lengthwise, then cut the dough in half again lengthwise, twist
  it to form a braid. The braid is quite long so you can cut it in half and make
  two loaves or place it in a the prepared pan and join the ends.
• 5 Cover the pan and let rise in a warm draft free area until doubled in bulk,
  approximately 3-6 hours.
• 6 Pre-heat oven to 375F (190C).
• 7 Brush the risen dough with an egg wash and bake 25 minutes, lower the oven to
  350F (180C) and continue to bake 5-10 minutes or until golden. Move the Babka
  immediately to wire rack to cool before serving. Enjoy!
• 8 In a small bowl beat together the egg and water.

Nutrition Info