And let me tell you about my lifelong love for cinnamon! It’s been my favorite spice since I was a kid. Cinnamon rolls were my go-to snack, and I have to admit, I ate them more often than I should’ve. My grandma used to make oatmeal with a cinnamon stick and a sprinkle of cinnamon, and it was the best breakfast ever. That’s why I love recipes like sourdough cinnamon bread, where cinnamon is the star of the show. It’s a flavor that always brings back happy memories for me, and I hope it does the same for you!

Why This Recipe is Awesome

Flavor Depth: Adding an active sourdough starter to the recipe gives the bread a unique tangy flavor that perfectly complements the sweet and spicy notes of cinnamon, which makes it taste like no other cinnamon bread out there.

Texture: The sourdough fermentation process also makes the bread’s texture better, giving it a more complex, chewier crumb and a crustier exterior than typical cinnamon bread. So, every bite has a satisfying contrast.

Natural Ingredients: The recipe uses natural ingredients such as sourdough starter, real butter, and cinnamon. This makes the bread wholesome and avoids artificial additives. I mean, who wants that nasty stuff in their food, right?

Versatility: You can enjoy this bread in many ways, not just for breakfast! Toast it with butter, use it as a base for French toast, or just have it with a cup of coffee. It’s one of those things you can have anytime, anywhere.

Ideal Consistency for Swirling: To make those perfect swirls, you need the filling to be thick enough to stay in place as you roll the dough, but it should also melt a little during baking to seep into the bread and accentuate the swirl pattern.

Some Helpful Tips…

• Don’t rush the proofing process. Your cinnamon raisin bread will turn out dense.

• Knead the dough until it doesn’t stick to the bowl of the stand mixer or your hands.

• Do not skip adding the egg wash before sprinkling the cinnamon sugar mixture. Your bread will separate during baking.

You’ll Need

1. Digital Scale – For precise ingredient measurements.

2. Mixing Bowls – Various sizes for different components of the bread.

3. Dough Scraper – To handle and fold the dough easily.

4. Stand Mixer fitted with the dough hook attachment (optional) – This allows for easier dough kneading, though hand-kneading is also possible.

5. Rolling Pin – To roll out the dough evenly before adding the cinnamon filling.

6. Loaf Pan – For shaping and baking the bread.

7. Pastry Brush – To apply egg wash or butter on the dough.

8. Oven Thermometer – To ensure the correct baking temperature.

9. Cooling Rack – For cooling the bread after baking to avoid sogginess.

10. Bread Knife – For slicing the bread once it has cooled.

Dough Ingredients

Active Sourdough Starter

This leavening agent provides the necessary yeast and bacteria to help the dough rise and develop its characteristic tangy flavor.

Milk

Adds moisture and fat to the dough, enriching it and helping to create a tender crumb. It also contributes to the bread’s richer taste and browner crust when baked.

Granulated Sugar

It provides sweetness to balance the tanginess of the sourdough. It also helps brown the crust and feed the yeast for better fermentation.

Salt

Enhances flavor and strengthens the gluten structure in the dough, providing better texture and volume.

Unsalted Butter

Adds richness and flavor. It improves the crumb texture, making the bread soft and moist.

Eggs

Contribute to the structure and richness of the dough. They also help in leavening and add color to the bread.

Vanilla Extract

Adds a hint of vanilla flavor, complementing the cinnamon and enhancing the overall taste profile of the bread.

Bread Flour

Higher in protein than all-purpose flour, bread flour gives the dough more strength and elasticity, resulting in a chewier and more substantial loaf.

Cinnamon Sugar Filling Ingredients

Egg Wash

Egg wash is brushed on the rolled-out dough to help the sugar and cinnamon adhere.

Granulated Sugar

When mixed with cinnamon, it creates the sweet and spicy filling that defines the bread. The sugar caramelizes slightly during baking, contributing to the texture and flavor of the filling.

Brown sugar

Brown sugar has a deeper caramel flavor that complements the cinnamon perfectly. It also creates a sticky texture that melts into the bread swirls.

Cinnamon Powder

The key flavoring for the filling, cinnamon pairs with sugar to give the bread its warm, spicy notes.

Instructions

1. Prepare the dough

Mix Wet Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, mix the active starter, warm milk, sugar, eggs, vanilla extract, and melted butter. Stir until everything is well combined.

Add Dry Ingredients: Gradually add the bread flour and salt to the wet mixture. Start with your stand mixer on low and then increase the speed by one or two notches and mix until no dry flour remains. Knead for about 5-6 minutes until a smooth and elastic dough forms. This is not a sticky dough, so add a tablespoon of flour at a time if your dough is too wet and sticky. At this point, you can add the raisins to the dough if you are making sourdough cinnamon raisin bread.

1. Step 3: First Rise

Bulk Ferment: Form a dough ball and place it in a lightly oiled bowl. Cover it with a damp towel or plastic wrap and let it rise until doubled in size. This will take about 8-12 hours, depending on the temperature of your kitchen and the activity of your starter. You can do the bulk fermentation on the counter or in the refrigerator.

1. Prepare the Filling

Mix Filling: In a small bowl, combine the granulated sugar, brown sugar, and cinnamon powder. Make an egg wash by combining an egg and water. Set aside.

1. Shape the Bread

Roll Out Dough: Once the dough has doubled, turn it out onto a lightly floured surface. Roll it into a large rectangle, about 9″ x 12″.

Add Filling: Brush the egg wash over the dough, leaving about an inch around the border. Evenly sprinkle the cinnamon sugar mixture over the top.

Shape the Dough: Starting from the short edge, roll the dough into a log. Pinch the seams to seal. The dough roll should be about 9 inches long, depending on the size of your loaf pan.

These instructions to shape your sourdough cinnamon raisin bread are specifically for a loaf of sandwich bread. I have included some other shapes in my Sourdough Milk Brioche recipe in case you feel extra fancy and want to experiment with the dough. I highly recommend the rose shape! The cinnamon sugar mixture caramelizes on top giving it a nice and crispy crust.

1. Second Rise

Proof the Loaf: Transfer the rolled dough to a buttered or greased loaf pan (you can also line it with parchment paper), seam side down. Cover with a damp kitchen towel or plastic wrap and let it rise for another 4-6 hours or until airy and puffy and nearly doubled in size.

1. Bake the Bread

Preheat Oven: About 30 minutes before baking, preheat your oven to 350°F (175°C).

Apply egg wash: Make an egg wash with one egg and water. Use a pastry brush to coat the top of the bread. The egg wash gives the bread a nice brown crust.

Bake: Place the loaf in the oven and bake for about 35-40 minutes or until the top is golden brown and the internal temperature reads 185°F.

1. Cooling (the most difficult step!)

Cool: Remove the bread from the oven and let it cool in the loaf pan for about 5 minutes, then transfer it to a wire rack to cool completely.

1. BE PATIENT: Don’t feel tempted to cut into the bread just yet. I know you worked hard getting to this stage. Your kitchen will smell like cinnamon heaven and will make your mouth water, but you must wait until your sourdough cinnamon raisin bread cools. Letting it cool will ensure your bread has the right texture and moisture distribution.

How to Serve Sourdough Cinnamon Raisin Bread

Check out these ideas for enjoying sourdough cinnamon bread:

1. Toast and Butter: Just toast slices of the bread and spread some butter on them. The heat from the toast will make the butter melt and enhance the bread’s flavors.

2. French Toast: Make yourself a fancy breakfast by using thick slices of bread to make French toast. Dip them in a mixture of eggs, milk, vanilla, and cinnamon, then fry until they’re golden brown. Drizzle some maple syrup and sprinkle powdered sugar on top.

3. Sweet Sandwiches: For a sweet sandwich, put cream cheese and fresh berries between two slices of cinnamon bread. It’s perfect for brunch or a snack.

4. With Hot Drinks: Warm up some sourdough cinnamon bread and have it with your coffee or tea. The spicy sweetness of the bread goes great with the bitterness of coffee and the subtlety of tea.

5. Bread Pudding: Don’t let the leftover bread go to waste! Cube it and use it to make a rich, custardy dessert. Add eggs, milk, sugar, and vanilla, and bake it until it’s set.

6. Ice Cream Topping: Toast the bread and crumble it over ice cream. The crunchy texture and cinnamon flavor make the ice cream even better.

7. Warm with Honey or Jam: Warm up some slices of cinnamon bread in the oven and drizzle honey or your favorite jam on top. It’ll make the bread’s natural flavors even more delicious.

Storage

At Room Temperature

Cool Completely: Ensure the bread is completely cool before storing it to prevent condensation, which can lead to sogginess.

Wrap Tightly: Wrap the bread tightly in plastic wrap. This helps to keep the air out and maintain moisture.

Store in a Cool, Dry Place: Keep the wrapped bread in a cool, dry place like a bread box or a pantry. It will last for about 2-3 days.

In the Freezer

Cool Completely: As with room-temperature storage, the bread must be fully cooled to avoid ice crystal formation during freezing.ff

Slice (Optional): You can slice the bread before freezing, allowing you to thaw only the amount you need.

Wrap Tightly: First, wrap the bread or individual slices in plastic wrap. Then, add a layer of aluminum foil or place it in a heavy-duty freezer bag to protect against freezer burn.

Label and Date: Label the package with the type of bread and the date frozen. Sourdough cinnamon bread can be kept in the freezer for up to 3 months.

Thaw Properly: When you’re ready to eat the bread, it should be at room temperature. If you prefer warm bread, you can reheat it in the oven at 350°F (175°C) for about 10 minutes or until heated through.

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Sourdough Cinnamon Bread

This Sourdough Cinnamon Bread features a soft, chewy texture with a crisp crust, filled with a rich, gooey swirl of cinnamon sugar. Perfect for a cozy breakfast or a comforting snack, each slice offers a perfect balance of sour and sweet flavors, making it irresistibly satisfying.

Course Breakfast, lunch, Snack

Keyword Sourdough Breads

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Resting Time 1 day day 6 hours hours

Total Time 1 day day 7 hours hours 5 minutes minutes

Servings 2 loaves

Author Jess

Equipment

• Measuring cups/spoons or scale
• Stand mixer with dough hook attachment
• Large glass bowl
• Small Bowl
• 2 9" x 5" loaf pans
• Kitchen towels
• Plastic wrap

Ingredients

For the dough:

• 145 g milk 1/2 cup
• 115 g unsalted butter 1/2 cup, softened
• 65 g granulated sugar 1/4 cup
• 200 g active sourdough starter 1 cup
• 150 g eggs 3 eggs, beaten
• 1 tbsp vanilla extract
• 600 g bread flour or all-purpose flour 5 cups
• 10 g salt 2 teaspoons
• 130 g raisins 1 cup (optional)

For the Filling:

• 65 g granulated sugar 1/4 cup
• 25 g brown sugar 2 tbsp
• 10 g cinnamon powder 2 tbsp

For the eggwash:

• 50 g egg egg
• 2 tsp water

For greasing:

• 2 tbsp unsalted butter softened

Instructions

Mix:

• Mix warm milk, melted butter, sugar, and active sourdough starter in the bowl of a stand mixer with the dough hook attachment.
  145 g milk, 115 g unsalted butter, 65 g granulated sugar, 200 g active sourdough starter
• Add the beaten eggs and vanilla extract to the starter and milk mixture and mix it again until it's well combined.
  150 g eggs, 1 tbsp vanilla extract
• Add the flour and salt to the wet mixture. Mix on low for the first 2 minutes and then increase the speed to medium-low (I increase it to #2 on my Kitchen Aid mixer).
  600 g bread flour or all-purpose flour, 10 g salt
• Knead the dough for about 5-6 minutes until it becomes smooth and elastic. Add raisins if using and knead for 1 more minute.
  130 g raisins
• While the dough is kneading, grease a bowl with vegetable oil.

Bulk fermentation:

• When the dough is ready form a smooth ball and transfer it to the greased bowl. Cover with plastic wrap and let the dough rise at room temperature until doubled in size. About 8-12 hours.

Prepare the cinnamon sugar filling:

• In a small bowl, combine granulated sugar, brown sugar, and cinnamon powder. Set aside.
  25 g brown sugar, 10 g cinnamon powder, 65 g granulated sugar

Shape dough:

• Generously butter two 9″ x 5″ loaf pans to prevent sticking.
  2 tbsp unsalted butter
• Remove the dough from the bowl and divide it into two equal pieces. I like using a scale to ensure that each piece is exactly the same.
• Roll out one of the dough pieces into a 9" x 12" rectangle on a lightly floured work surface.
• Mix the egg and water to make an egg wash. With a pastry brush, lightly brush the egg wash on top of the rolled out dough, leaving 1 inch around the border. Spread half of the cinnamon sugar filling on top.
  50 g egg, 2 tsp water
• Start rolling up the dough from one of the short sides of the rectangle. Roll the dough tightly into a log and pinch the seams to seal it.
• Transfer the dough log to one of the buttered loaf pans.
• Repeat the same steps for the second piece.

Bake sourdough cinnamon bread:

• Preheat the oven to 350°F (176°C).
• Prepare an egg wash with one egg and 2 teaspoons of water. Brush the egg wash over the dough.
  50 g egg, 2 tsp water
• Bake for about 45 minutes until your sourdough cinnamon bread is golden brown. The internal temperature needs to reach 185°F (85°C).

Cool:

• Remove from the oven and let the bread cool in the pan for 5 minutes.
• Transfer the sourdough cinnamon bread to a wire rack and let it cool completely before slicing.

Notes

• If you want, you can do a cold fermentation overnight. I sometimes let it sit at room temperature for about 4-6 hours. Then, transfer the dough to the refrigerator and let it ferment overnight. 

Frequently Asked Questions

Q1. How long does it take to make sourdough cinnamon bread?

It typically takes about 18-24 hours, including the time to refresh the starter, bulk ferment the dough, shape, prove, and finally bake.

Q2. Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but bread flour is recommended due to its higher protein content for better structure and chewiness.

Q3. Why does my sourdough cinnamon bread not have enough swirls?

Ensure you roll the dough out evenly and the cinnamon filling is spread uniformly before rolling the dough into a log. Not rolling tightly enough can also result in fewer cinnamon swirls.

Q4. Can I make the dough ahead of time?

Yes, you can prepare the dough and let it ferment for the first rise overnight in the refrigerator, which can also enhance the flavor. Overnight fermentation is recommended.

Q5. Why is my bread so dense?

Dense bread can result from insufficient fermentation time, an inactive starter, or insufficient kneading.

Q6. How do I keep the bread from becoming too dry?

To prevent dryness, do not overbake the bread and keep it covered with a cloth as it cools after baking.

Q7. What can I do if my dough is too sticky to handle?

If the dough is too sticky, lightly flour your hands and the surface, but be careful not to add too much flour, as it can alter the texture of the bread.

Q8. How long will sourdough cinnamon bread keep?

When wrapped in plastic or stored in an airtight container, it will stay fresh for about 2-3 days at room temperature. You can also freeze it for longer storage.

Q9. Can I add other ingredients to the filling?

Absolutely! You can add nuts, raisins, or even a dash of nutmeg or cardamom to the cinnamon filling for extra flavor.

Remember this: Sourdough babka is awesome! The crust crisps up in the oven, making it super delightful. I love how it mixes old-school elements with a modern sourdough kick. If you use bread flour in the dough, it’ll be lighter and fluffier. Plus, the chocolate flavor is perfectly balanced by the tartness of the dough. If you use a buttery brioche dough, it’ll be even softer and fluffier! Trust me, once you try sourdough chocolate babka, you won’t want to go back to plain old babka.

By the way, my chocolate filling for the sourdough babka recipe is extra special. Wanna know why? I add almond butter and brown the butter before adding it to the filling, along with rich dark chocolate. This makes it super chocolatey but not too sweet. The almond butter adds a nutty flavor, and browning the butter gives it a rich, caramel flavor. Yum!

Why Almond Butter in Chocolate Babka?

Did you ever wonder why I add almond butter to the chocolate babka filling? Well, it’s because almond butter introduces a creamy and nutty flavor that goes perfectly with the rich dark chocolate filling. Trust me, it’s a fantastic way to make every bite even more satisfying. Plus, the almond butter thickens the chocolate, creating a more luxurious swirl inside the babka. And, it also adds a subtle hint of nuttiness that pairs beautifully with the tangy sourdough. This simple tweak could really take your babka experience to the next level!

The Secret to Perfect Sourdough Babka Dough

To make the perfect babka bread, you need to get the dough consistency right. It should be smooth, stretchy, and not sticky. This makes it easy to fill and roll after it’s done fermenting. I always make sure my sourdough starter is super active by feeding it 6-8 hours before making the babka dough. You should also have a moist but manageable dough. And don’t rush the proofing, let it rise slowly to enhance the flavors and textures. Trust me, it’s worth the wait.

Ingredients List for Sourdough Chocolate Babka

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Whole Milk

Milk enriches the babka dough, giving it a softer texture and richer flavor. It also helps in achieving a golden brown crust when baked.

Granulated Sugar

Sugar sweetens and tenderizes the dough by absorbing water and slowing down gluten formation. This makes for a softer texture. It also aids in the browning of the crust through caramelization.

Active Sourdough Starter

The sourdough starter is the star of the recipe! It is crucial to leaven the dough naturally without commercial yeast. It adds a slight tang and complexity to the flavor profile of the babka bread, making it different from other sweet breads.

Eggs

Eggs create a rich dough and give bread color. They also provide structure and help bind the ingredients together, improving the texture.

Bread Flour or All-Purpose Flour

Flour is the main structure-building component. With its higher protein content, bread flour will give a chewier texture, while all-purpose flour makes for a softer crumb.

Salt

Salt enhances flavor and controls yeast activity, ensuring that the dough rises predictably.

Dark Chocolate Chips

These are key to the filling, providing rich, melty pockets of chocolate within the babka. Dark chocolate also offers a deep, intense flavor that contrasts nicely with the dough’s sweetness.

Unsalted Browned Butter

Browned butter adds a luxurious, rich, and nutty depth to the babka filling. The process of browning butter enhances its flavor by creating caramel notes that pair beautifully with almond butter and dark chocolate. It elevates the overall taste profile of the babka, making the filling exceptionally flavorful and aromatic.

Almond Butter

Almond butter introduces a nutty, rich taste and creamy texture to the filling. It complements the dark chocolate, adding depth and a slight savory note to balance the sweetness.

Step-by-Step Guide to Making Sourdough Babka

Mix

1. Mix warm milk, melted butter, sugar, and active sourdough starter in the bowl of a stand mixer with the dough hook attachment. This is to make sure the sourdough starter blends well with the liquid before we add the flour.

2. Then, add the beaten eggs to the starter and milk mixture and mix it again until it’s well combined.

3. Add the flour and salt to the wet mixture. Start mixing on low for the first 2 minutes and then increase the speed to medium-low (I increase it to #2 on my Kitchen Aid mixer). Knead the dough for about 5-6 minutes until it becomes smooth and elastic. It should not be a sticky dough and should not stick to your hands or the mixing bowl. If it is sticky continue kneading, and if needed, add a little bit more flour, depending on the humidity of your kitchen.

4. While the dough is kneading, grease a bowl with vegetable oil.

Bulk fermentation

1. When your sourdough babka dough is ready, form the dough into a smooth ball and transfer it to the greased bowl. Cover with plastic wrap and let the babka dough rise at room temperature until doubled in size. I let my dough ferment on the counter overnight for 8-12 hours.

Prepare the almond chocolate filling

1. In a medium heatproof bowl, add dark chocolate chips or chopped chocolate. Set aside.

2. In a small saucepan, add the unsalted butter and let it melt over medium heat. Cook until browned (about 5-6 minutes).

3. Once browned, quickly remove the butter from the heat to prevent it from burning and pour it over the bowl with the chopped chocolate.

4. Add granulated sugar, salt, and almond butter. If the almond butter is too thick, place the bowl over a pot of hot water and stir constantly until it is softened and combined with the chocolate mixture. The chocolate filling should be smooth, similar to the consistency of ganache.

5. Let the almond chocolate mixture cool to room temperature.

Shape babka dough

1. Generously butter two 9″ x 5″ loaf pans to prevent sticking. I use about a tablespoon of softened butter per loaf pan.

2. Remove the babka dough from the bowl and divide it into two equal pieces. I like using a scale to ensure that each piece is exactly the same.

3. Roll out one of the dough pieces into a 12″ x 14″ rectangle on a lightly floured work surface. It will be about 1/4″ thick.

4. Spread half of the almond chocolate filling on top of the rolled dough, leaving 1 inch around the border.

5. Start rolling up the chocolate sourdough babka dough from one of the long sides of the rectangle. Roll the dough tightly into a log and pinch the seams to seal it.

6. Cut the log in half lengthwise. You can use a serrated or sharp knife to do this.

7. Twist the two halves together and pinch the seams to seal. Transfer the twisted dough to one of the buttered loaf pans.

8. Repeat steps 8-12 with the other dough piece.

Second Rise

1. Cover each loaf pan with a damp kitchen towel. Let the dough rest in a warm place for about 4-6 hours until it expands to fill the pans and feels light and airy. The resting time will depend on the temperature of your kitchen.

Bake sourdough chocolate babka

1. Preheat the oven to 350°F (176°C).

2. Prepare an eggwash with one egg and 2 teaspoons of water. Brush the eggwash over the sourdough chocolate babka.

3. Sprinkle both babkas with sesame seeds (optional).

4. Bake for about 45 minutes until your sourdough chocolate babka is golden brown. The internal temperature needs to reach 185°F (85°C).

Cool

1. Remove from the oven and let the baked babka cool on the pan for 5 minutes.

2. Transfer the sourdough chocolate babka to a wire rack and let it cool completely before slicing.

Tips for Incorporating Almond Butter into Your Filling

Soften the Almond Butter: Make sure your almond butter is at room temperature before mixing with other ingredients. It will blend better and spread more evenly in your dough.

Mix for Consistency: If you want your filling to have a consistent flavor and texture, you should mix the almond butter with the other ingredients. This way, you’ll avoid any separation and get a smooth and cohesive filling.

Experiment with Quantities: If you want a stronger almond taste, you can add more almond butter. Just start with a little and taste it to see if you like it. Keep adding more until it tastes perfect to you!

Enhance the Flavor: You can add some salt or vanilla extract to the almond butter to make it taste even better. These can enhance the nutty flavor of the almond butter, making it stand out against the richness of the chocolate. I usually use vanilla almond butter and skip the vanilla extract.

Smooth Out the Texture: If your almond butter is particularly thick or clumpy, gently warm it and whisk until smooth. This can make it easier to spread and incorporate with other filling ingredients.

Check Consistency: If your filling becomes too thick or hard to spread after adding almond butter, just add a bit of melted butter to adjust the consistency. This will make it easier to work with and won’t mess with the flavors. And sometimes, the chocolate will start hardening in the bowl while you’re still spreading it. If this happens, just put the glass bowl with the chocolate filling over a small pot with simmering water and whisk constantly until the mixture is warm and smooth again. That’s it!

Rolling and Shaping Your Sourdough Babka

When making a sourdough babka, rolling and shaping the dough is a crucial step to get that signature swirl and ensure the filling is evenly distributed. To shape your babka, you can try several methods that are easy to follow:

Traditional Twist:

Roll the dough into a rectangle, spread the filling, and roll it up tightly. Cut the log in half lengthwise and twist the two halves around each other. Place into a loaf pan to rise.

Braided Loaf:

Roll up the dough as above, cut it into three equal strands, and braid them together. Let it rise in a loaf pan before baking.

Swirled Bun:

Roll up the dough and slice it into rounds, then place them flat in a muffin tin or on a baking sheet. Perfect for personal servings.

Circular Swirl:

Roll up the dough into a log and bring the ends together to form a circle. Twist the circle into itself to create a more intricate swirl. Place on a baking tray to rise.

Layered Spiral:

Fold the dough over the filling like a letter and roll it out slightly. Fold again in thirds, then roll it into a tight spiral. This method gives a more layered and intricate internal structure.

Try out different methods to get a unique look and texture for your babka. You can also play around with different shapes to find the one that works best both for its aesthetic and its baking ability. Just make sure to seal the dough well so that the filling doesn’t spill out while the babka is baking in the oven.

Drizzling Options: Topping Your Babka

• Simple Sugar Glaze: Mix powdered sugar with a little milk or water to create a thin glaze. Drizzle over the warm babka for a classic finish.

• Chocolate Ganache: Heat cream to a simmer and pour over chopped dark chocolate. Stir until smooth and drizzle over the cooled babka.

• Vanilla Icing: Combine powdered sugar with vanilla extract and milk for a rich, vanilla-flavored drizzle.

• Honey Syrup: Simmer honey with a bit of water and brush over the warm babka for a glossy, sweet topping.

• Maple Syrup Glaze: Mix pure maple syrup with powdered sugar for a uniquely sweet and aromatic topping.

• Lemon Glaze: Whisk together powdered sugar and fresh lemon juice for a tangy drizzle.

• Caramel Sauce: Drizzle homemade or store-bought caramel sauce over your babka for a decadently sweet topping.

• Nut Butter Drizzle: Thin out almond or peanut butter with a little oil or honey and drizzle it over the babka for a nutty finish.

• Coffee Icing: Mix powdered sugar with strong brewed coffee for a drizzle that adds a bitter contrast to the sweet babka.

• Cream Cheese Icing: Blend cream cheese with powdered sugar and milk for a creamy, tangy topping that pairs well with rich fillings.

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Sourdough Babka with Almond Chocolate Filling

Get ready to dig into some seriously delicious sourdough babka with a creamy filling of chocolate and almond goodness! It's tangy, sweet, and basically the perfect treat for any occasion.

Course Breakfast, lunch, Snack

Keyword Sourdough Breads

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Resting Time 1 day day 6 hours hours

Total Time 1 day day 7 hours hours 5 minutes minutes

Servings 2 loaves

Author Jess

Equipment

• Small saucepan
• Measuring cups/spoons or scale
• Stand mixer with dough hook attachment
• Large Bowl
• Medium heatproof bowl
• Whisk
• 2 9" x 5" loaf pans
• Serrated or sharp knife
• Kitchen towels
• Plastic wrap

Ingredients

For the dough:

• 125 g milk 1/2 cup
• 115 g unsalted butter 1/2 cup, melted
• 70 g granulated sugar 1/4 cup, plus 2 tbsps
• 200 g active sourdough starter 1 cup
• 200 g eggs 4 eggs, beaten
• 600 g bread flour or all-purpose flour 5 cups
• 10 g salt 2 teaspoons
• 2 tsp sesame seeds optional

For the Filling:

• 1 1/4 cup dark chocolate chips
• 115 g unsalted butter 1/2 cup, browned
• 1/4 cup almond butter
• 67 g granulated sugar 1/4 cup
• 4 g salt 3/4 tsp

For the eggwash:

• 50 g egg egg
• 2 tsp water

For greasing:

• 2 tbsp unsalted butter softened
• 1 tbsp vegetable oil

Instructions

Mix:

• Mix warm milk, melted butter, sugar, and active sourdough starter in the bowl of a stand mixer with the dough hook attachment.
  125 g milk, 115 g unsalted butter, 70 g granulated sugar, 200 g active sourdough starter
• Add the beaten eggs to the starter and milk mixture and mix it again until it's well combined.
  200 g eggs
• Add the flour and salt to the wet mixture. Mix on low for the first 2 minutes and then increase the speed to medium-low (I increase it to #2 on my Kitchen Aid mixer).
  600 g bread flour or all-purpose flour, 10 g salt
• Knead the dough for about 5-6 minutes until it becomes smooth and elastic.
• While the dough is kneading, grease a bowl with vegetable oil.

Bulk fermentation:

• When the dough is ready form a smooth ball and transfer it to the greased bowl. Cover with plastic wrap and let the babka dough rise at room temperature until doubled in size.

Prepare the almond chocolate filling:

• In a medium heatproof bowl, add dark chocolate chips or chopped chocolate. Set aside.
  1 1/4 cup dark chocolate chips
• In a small saucepan, add the unsalted butter and let it melt over medium heat. Cook until browned (about 5-6 minutes). Quickly remove it from the heat to prevent the butter from burning and pour it over the bowl with chopped chocolate.
  115 g unsalted butter
• Add granulated sugar, salt, and almond butter and mix to combine. Let the mixture cool to room temperature.
  1/4 cup almond butter, 67 g granulated sugar, 4 g salt

Shape babka:

• Generously butter two 9″ x 5″ loaf pans to prevent sticking.
• Remove the babka dough from the bowl and divide it into two equal pieces. I like using a scale to ensure that each piece is exactly the same.
• Roll out one of the dough pieces into a 12″ x 14″ rectangle on a lightly floured work surface. It will be about 1/4″ thick.
• Spread half of the almond chocolate filling on top of the rolled dough, leaving 1 inch around the border.
• Start rolling up the chocolate sourdough babka dough from one of the long sides of the rectangle. Roll the dough tightly into a log and pinch the seams to seal it. Cut the log in half lengthwise.
• Twist the two halves together, with the side with the chocolate filling facing up, and pinch the seams to seal. Transfer the twisted dough to one of the buttered loaf pans.
• Repeat the same steps for the second piece.

Bake sourdough chocolate babka:

• Preheat the oven to 350°F (176°C).
• Prepare an eggwash with one egg and 2 teaspoons of water. Brush the eggwash over the sourdough chocolate babka.
  50 g egg, 2 tsp water
• Sprinkle both babkas with sesame seeds (optional).
  2 tsp sesame seeds
• Bake for about 45 minutes until your sourdough chocolate babka is golden brown. The internal temperature needs to reach 185°F (85°C).

Cool:

• Remove from the oven and let the baked babka cool in the pan for 5 minutes.
• Transfer the sourdough chocolate babka to a wire rack and let it cool completely before slicing.

Alternative Filling Ideas for Sourdough Babka

• Cinnamon Sugar: A classic filling, simply mix ground cinnamon with granulated sugar for a sweet and spicy twist.

• Fruit Jam: Spread your favorite jam, such as raspberry, apricot, or blackberry, over the dough before rolling. This adds a tart and sweet contrast to the rich dough.

• Nutella and Hazelnuts: Spread Nutella over the dough and sprinkle with chopped hazelnuts for a rich, chocolatey, and nutty filling.

• Cheese and Herb: Spread a mixture of cream cheese, fresh herbs, and garlic for a savory take on the traditionally sweet babka.

• Apple Cinnamon: Combine diced apples with cinnamon, sugar, and a bit of lemon juice for a filling that’s reminiscent of apple pie.

• Peanut Butter and Jelly: Spread peanut butter over your dough and dot with your jelly or jam of choice for a nostalgic flavor combo.

• Matcha and White Chocolate: Blend matcha powder with butter to make a paste, spread over the dough, and add white chocolate chips for an innovative and trendy filling.

• Salted Caramel and Apple: Spread caramel sauce over the dough, top with chopped, slightly sautéed apples, and finish with a sprinkle of sea salt.

• Mocha Espresso: Combine espresso powder with cocoa powder, sugar, and melted butter for a deep, rich coffee-chocolate filling.

• Blueberry and Cream Cheese: Dot the dough with dollops of cream cheese and sprinkle over fresh or frozen blueberries for a fruity, creamy filling.

• Pumpkin Spice: Mix pumpkin puree with pumpkin spice, brown sugar, and a touch of cream cheese for a fall-inspired filling.

• Bacon and Maple: For a savory-sweet twist, spread maple syrup over the dough and top with cooked, crumbled bacon.