Sourdough Babka with Chocolate or Cinnamon Filling
How to make the best sweet Sourdough Babka from Scratch! Full recipe plus get a recipe for chocolate filling and Cinnamon Filling I A Knead to Bake
Ingredients:
600 grams (4 ¾ cups) All Purpose Flour
250 grams (1 cup) Milk
100 grams (2 Large) Eggs
80 grams (⅜ cups) Sugar
8 grams (½ a tbsp) Salt
100 grams Sourdough Starter
125 grams (½ cup) Butter at room temp.
Zest of ½ Lemon
Get the full recipe on my website:
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Equipment:
Weber Grill Master Touch 22
Lodge 3.2 Qt Combo Cooker
Lodge 12 inch Cast Iron Pan
Breville Convection and Air Fry Smart Oven Air
Dough-Joe® Pizza Steel Baking Sheet
CHEFMADE Loaf Pan with Lid
Kitchen Aid Electric Mixer
TEEVEA Dough Whisk
Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Bread Basket (Banneton)
Pizza Peel
Bakers Dough Couche
Pasta Machine Marcato Atlas 150
Ravioli Tablet Marcato Atlas
Music:
Four More Weeks by Vans in Japan Youtube Audio Library
Sourdough Chocolate Babka | Proof Bread
You're going to love this babka made with a chocolate ganache and sourdough brioche.
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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa which has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no short cuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #brioche #babka
Chocolate Babka Recipe
This chocolate babka (chocolate braided swirl bread) is made of soft and rich brioche dough, filled with delicious chocolate filling, then rolled and braided into a beautiful swirl loaf, which gives this cake a unique look when you cut it. This dessert also known as chocolate Krantz cake, and it may look as complicated dessert to make, but if you follow the recipe you’ll see this dessert is pretty easy to make.
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Full written recipe + frequently asked questions:
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Chocolate Cake:
3-Ingredient Chocolate Oatmeal Cake:
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Lemon Cake:
Japanese Cheesecake:
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Makes two loafs
Ingredients:
For the dough:
4¼ cups (530g) All-purpose flour
1/2 cup (100g) Sugar
1 tablespoon (10g) Instant dry yeast
1/2 teaspoon Salt
3 Eggs
1/2 cup (120ml) lukewarm milk
2/3 cup (155g) Butter, softened, cubed
Oil for greasing
For the filling:
4oz (130g) Dark chocolate, melted
1/3 cup (40g) Cocoa powder
1/2 cup (62g) Powdered sugar
1/2 cup (115g) Butter, melted
For the syrup:
1/3 cup (80ml) Water
1/3 cup (67g) Sugar
Directions:
1. Make the dough: in a large bowl or in a bowl of a stand mixer fitted with the dough hook, place flour, sugar and instant yeast, stir. Add milk, eggs, salt and mix on low speed until combined.
2. Add butter, one cube at the time, while mixing until incorporated. Knead the dough for about 10 minutes, until the dough is smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover and let rise in the fridge, overnight.
4. Make the filling: In a large heatproof bowl place chopped chocolate, butter, cocoa powder and powdered sugar. Set the bowl over a saucepan of simmering water (double boiler), melt, stirring occasionally. Allow to cool slightly.
5. Grease two 9x4 inch (23x10 cm) loaf pans with oil and line the bottom of each pan with parchment paper. Divide dough in half, while working with one portion, keep the second, covered in the fridge.
6. Place the dough onto a lightly floured surface and roll into a rectangle about 15x10 inches (38x25 cm). Spread half of the chocolate mixture over the rectangle, leaving a ¾ inch (1/2 cm) border all around. Roll up tightly from one of the longer sides into a sausage shape. If at this point the dough is too soft, refrigerate for 20 minutes.
7. Using a serrated knife, cut the dough in half lengthwise, so you have two long pieces with the inside exposed. Turn each piece so filling faces upwards. Starting from one end, lift one piece across the other, twisting together but keeping the filling exposed, to make one long twisted braid. Push ends of the twist together to make the length shorter, then squeeze the dough into the prepared loaf pan.
8. Cover the pan loosely with plastic wrap or a wet tea towel and leave to rise in a warm place for 1 to 1½ hours, puffy. Repeat with the second part of dough.
9. Preheat oven to 350F (175C).
10. Bake for 25-30 minutes, until golden brown.
11. While babka is baking make the syrup: in a small sauce pan heat sugar and water. Cook until sugar is dissolves.
12. Remove the cakes from oven and immediately brush with the syrup. Allow to cool before serving.
Equipment I used in this video:
Silicone mat:
Loaf pan:
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Chocolate Babka | Easy and Super Moist
Food Ideas For You...
This delicious and super moist chocolate braided bread is perfect to share with family and friends. Not only easy to make but super fun. I do like to eat enjoy this with a cup of coffee or tea.
Ingredients for the DOUGH:
300 grams all-purpose flour
3 tbsp white sugar
2 tsp yeast
1/2 tsp salt
180 ml milk (lukewarm)
80 grams softened butter
FILLING:
60 grams butter
100 grams semi-sweet chocolate chips
2-3 tbsp cocoa powder
1/4 tsp cinnamon powder
Pinch of salt
100 grams or more chocolate chips
Almond nuts or pecans
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Thanks for watching!
How to make Savory Babka | Better Baker
This bread has the same soft, rich dough associated with a babka, but instead of being filled with a traditional sweet filling, it has an herb-speckled, garlic-scented spinach pesto swirled throughout.
Once it is sliced and toasted it pairs perfectly with a warm bowl of soup. It is also delicious when dipped in marinara sauce or you can spread some hummus on it and enjoy it as you would regular toast.
(Sorry about the music, did not have access to soothing ones at the time!)
What you'll need:
Flour 350g
Salt 1/2 tbsp
Yeast 1 tsp
Sugar 1 tsp (for blooming yeast)
Water/Milk 150g (adjust accordingly)
Egg white 01 (or 01 whole egg)
Vegetable shortening 10g (or Butter 40g)
Pesto of preference 250g
(I've used spinach tomato basil pesto)
Detailed recipe along with how to make pesto
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