Sourdough Chocolate Babka by mojcaklepec | Quick & Easy Recipe | The Feedfeed
Sourdough Chocolate Babka
(43)
"If you would ask my family what to bake for them, babka would be very high on the list. And pancakes. And cinnamon buns. And apple pie. Ok anyway, so Babka is very popular here. It is like our traditional potica it only looks more polished and all chocolaty. I make it with sourdough and a double filling. 🍫🍫 What are the most popular baked goods in your family?"
-- @mojcaklepec
Recipe Intro From mojcaklepec
A sourdough base and double the chocolate filling? Sounds right to us!

Details

Prep time 3hrs
Cook time 50mins
Serves or Makes: 2 medium loaves

Recipe

For the Starter

  • 3/ 4 cup white whole wheat flour
  • 2 tablespoons coconut sugar
  • 1 tablespoon active sourdough starter
  • 1/ 4 cup water

For the Dough

  • 2 3/ 4 cups white whole wheat flour
  • 1/ 3 cup sprouted wheat flour
  • 1/ 2 scant cup coconut sugar
  • 3 eggs
  • 1/ 3 cup milk, of choice
  • 1 1/ 2 teaspoons salt
  • 6 1/ 2 tablespoons unsalted butter, softened

For the Chocolate Filling

  • 1 cup dark chocolate
  • 10 tablespoons plus 1 teaspoon unsalted butter
  • 1/ 2 cup hazelnut flour
  • 1/ 2 cup chocolate chips

Method

  • Step 1

    To make the starter: mix all ingredients in a small glass bowl. Set aside to ferment and double in size, about 5-10 hours depending on temperature of the room and strength of sourdough starter used.

  • Step 2

    To make the dough: combine the flours, sugar, eggs, milk, salt and starter in the bowl of a stand mixer. Mix until a dough forms, then knead for 3-4 minutes. Set aside to rest for 15-20 minutes.

  • Step 3

    Turn the mixer to low and add butter a little at a time, waiting until it is fully incorporated before adding the next piece. Once the butter is fully incorporated, increase the mixer to medium and mix for 8-10 minutes, until the dough is very soft, elastic and smooth.

  • Step 4

    Shape the dough into a ball and transfer to a clean bowl. Cover with plastic wrap and let rise in a warm spot for about 2 hours or in the fridge overnight, until dough is almost doubled in volume.

  • Step 5

    To make the filling: melt the dark chocolate and butter together in a double boiler. Mix in the hazelnut flour. Refrigerate until ready to use.

  • Step 6

    Remove dough from the fridge and place on a lightly floured surface. Roll the dough into a large square, about 1/4-inch thick. Spread the filling evenly across the dough. Sprinkle chocolate chips on top. Tightly roll the dough into a log, then refrigerate for 30 minutes.

  • Step 7

    Line 2 10-inch pans with parchment paper.

  • Step 8

    Cut the dough log in half lengthwise with a sharp knife. Fold one piece over the top of the other. Continue twisting the two halves together all the way down. Cut widthwise to fit your prepared tins. Set aside to rise until nearly doubled in volume; this can take 4-6 hours, depending on temperature of the room.

  • Step 9

    Meanwhile, preheat oven to 430ºF. Bake babkas for 10 minutes, then reduce heat to 350ºF. Bake another 30-40 minute, or until golden brown. Remove babkas from pans and let cool on wire racks.