Delicious Sourdough Babka with Chocolate Almond Filling

I’ve been obsessed with making sourdough babka with a chocolate filling lately! Using sourdough as the base gives it a unique flavor, and the tanginess of the sourdough pairs perfectly with the rich chocolate filling. The key to getting that perfect flavor is to use an active sourdough starter. Using the starter instead of commercial yeast makes the texture and flavor of the baked babka even better. It’s quickly becoming my family’s go-to comfort bake!

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.

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.