Chocolate Swirl Sourdough Babka
Elegant folds of chocolate and sourdough pastry — rich, layered, and unforgettable.
At a Glance
Loaf Style: Braided enriched loaf
Skill Level: Advanced
Total Time: ~36–48 hours
Prep Time: ~45 minutes (plus assembly and shaping)
Yield: One large loaf (9x5" tin)
Hydration: ~60%
Bake Temp: 375°F / 190°C
Baking Vessel: Loaf tin (9x5”) lined with parchment
Ingredients
Dough
100g active sourdough starter
400g bread flour
50g sugar
8g fine sea salt
2 large eggs (about 100g)
140g whole milk (cold or room temp)
100g unsalted butter, softened
Chocolate Filling
100g dark chocolate (70%), chopped
60g unsalted butter
30g cocoa powder
60g powdered sugar
1 tsp vanilla extract
Optional: pinch of cinnamon or espresso powder
Syrup (Optional but recommended)
50g water
50g sugar
Instructions
Mix the Dough
1. In a stand mixer, combine starter, flour, sugar, salt, eggs, and milk. Mix on low until a shaggy dough forms.
2. Let rest for 15–20 minutes.
3. Gradually add softened butter in small pieces while mixing on medium speed.
4. Knead until the dough becomes silky, elastic, and clears the sides of the bowl — about 10–15 minutes.
5. Transfer to a lightly oiled bowl, cover, and bulk ferment for 4–6 hours at room temperature.
6. Chill overnight in the fridge (12–24 hours) for easier shaping and layering.
Prepare the Filling
7. Melt chocolate and butter together in a heatproof bowl over a saucepan (or microwave in short bursts).
8. Stir in cocoa powder, powdered sugar, vanilla, and optional spices. Let cool until spreadable.
Assemble the Babka
9. On a lightly floured surface, roll chilled dough into a large rectangle (approx. 12x16”).
10. Spread the chocolate filling evenly, leaving a 1cm border along one long edge.
11. Roll up the dough tightly from the opposite long edge into a log.
12. Use a sharp knife to slice the log lengthwise into two long halves.
13. Twist the two strands together, cut sides facing up, to form a rope-like braid.
14. Gently place into a parchment-lined 9x5” loaf tin. Cover and proof at warm room temp (75–78°F / 24–26°C) until puffy — about 5–7 hours.
Bake
15. Preheat oven to 375°F / 190°C.
16. Bake for 35–40 minutes until golden brown and cooked through (internal temp should reach ~195°F / 90°C).
17. While the babka bakes, make the sugar syrup by simmering sugar and water together until dissolved.
18. Brush syrup generously over the warm babka as soon as it comes out of the oven. Cool before slicing.
Visual Cues
Braided layers should rise high with dark chocolate swirls and a glossy, lacquered top from the syrup.
The crumb should be rich yet feathery, with pockets of chocolate in every bite.
Why This Works
Babka is where sourdough gets decadent — the natural fermentation lends depth and nuance, cutting the richness of chocolate with gentle tang. The overnight chill makes this layered shaping achievable, while the final syrup locks in moisture for a tender, celebratory loaf.
