Sourdough Babka with a Sweet Chocolate Filling

Slices of Sourdough Babka on a piece of parchment paper

Sourdough Babka with a Sweet Chocolate Filling

Yield: Loaf

Prep Time: 30

Cook Time: 45

Rise Time: 20

Total Time: 21 15

The ultimate treat for any and all chocolate lovers: Sourdough Babka with a luscious chocolate filling! This soft, buttery brioche loaf combines the best of rich, decadent chocolate and the unique flavor of sourdough, perfect for pairing with a hot cup of coffee!

4.25 from 20 votes

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Equipment

Ingredients

Sourdough Babka Dough

310 grams bread flour 2 1/4 cups
60 grams milk, room temperature 1/4 cup
2 large eggs room temperature
70 grams unsalted butter, room-temperature 5 Tablespoons
50 grams sugar 1/4 cup
3 grams salt 1/2 teaspoon
100 grams active sourdough starter 1/3 cup

Chocolate Filling

70 grams unsalted butter 5 Tablespoons
100 grams sugar 1/2 cup
25 grams cocoa powder 1/4 cup
70 grams chocolate chunks 1/2 cup

Simple Syrup

75 grams water 1/4 cup
65 grams sugar 5 Tablespoons

Instructions

Prepare the Dough

In a bowl of a stand mixer with the paddle attachment, add the flour, milk, eggs, sugar, salt and sourdough starter on low until there is the flour has been completely incorporated.
310 grams bread flour, 60 grams milk, room temperature, 2 large eggs, 50 grams sugar, 3 grams salt, 100 grams active sourdough starter
Allow the dough to rest for 10 minutes.
Switch to the dough hook attachment. With the mixer on medium speed, begin adding the 70g of butter, 1 tablespoon (14g) at a time, allowing each addition to fully incorporate before adding the next. Continue kneading until all of the butter is incorporated and the dough is smooth and pulling away from the sides of the bowl, about 5–10 minutes.
70 grams unsalted butter, room-temperature
Place the dough in a straight-edge bowl. Cover the bowl with the cover or plastic wrap and leave it in a warm place to double in size.
In my 70 degree F kitchen, this took about 6-8 hours. Warmer environments will quicken the process. Cooler ones will lengthen the process.

Chill the Dough

Once the dough has doubled, cover the dough and place it into the fridge for at least 2 hours or up to 24 hours. This helps the dough to firm up for easy shaping.

Chocolate Filling

Before shaping the Sourdough Babka, prepare the chocolate filling.
Heat a small saucepan on medium-low. Add the butter, sugar, and sifted cocoa powder to a small saucepan and heat to medium low. Stir occasionally until the butter has completely melted and the cocoa powder is thoroughly combined. Remove the chocolate filling from the heat and allow to cool to room temperature.
70 grams unsalted butter, 100 grams sugar, 25 grams cocoa powder

Shape

Remove the sourdough babka dough from the fridge and place it onto a lightly floured work surface. Roll out the dough to 10x14" with a rolling pin (does not have to be exact).
Refer to shaping photos above.
Evenly spread the chocolate filling all over the dough, except for 1 inch on the top short side to help seal the dough. Sprinkle chunks of chocolate on top of the chocolate filling.
70 grams chocolate chunks
Starting with the short side closest to you, roll up the dough into a tight cylinder.
Turn the horizontal roll now to be vertical, then with a sharp knife, cut the roll in half except for 2 inches on the top of the roll. Twist the dough together and place in loaf pan.
Cover with plastic wrap and leave to rise for a second time until it has doubled in size and looks puffy.
In my 70 degree F kitchen, this took about 3-4 hours.

Bake

Preheat oven to 350 degrees F and bake the Sourdough Babka for 45-55 minutes or until the internal temperature is 180-200 degrees F.
I would start checking the internal temperature after 45 minutes of baking, and continue to bake as needed.
Once baked, remove the sourdough babka from the oven and leave it to cool in the loaf pan while you prepare the simple syrup.
Add the sugar and water to a small saucepan and bring to medium heat. Stir continuously until the sugar has dissolved, about 3 minutes. While the bread is still warm, poke holes throughout with a sharp knife. Brush the sugar syrup on top of the babka with a pastry brush. Allow the sourdough babka to soak up the simple syrup for at least 10 minutes before slicing.
75 grams water, 65 grams sugar
Slice and serve warm! Enjoy!

Notes

SAMPLE BAKER’S SCHEDULE

Day 1

2 pm – Mix dough

2:30 pm - Continue bulk fermentation at room temperature

10:30 pm – Place dough in the fridge

Day 2

6 am – Make filling

6:30 am - Shape & second rise

10:30 am – Bake

** This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process.

How to Store

Store leftover Sourdough Babka in an airtight container at room temperature for up to 5 days.

Sourdough Babka can also be frozen for up to 1 month.

FAQs:

Can I make Sourdough Babka with different fillings?

Absolutely! This Sourdough brioche recipe is very versatile! Swap out the fillings for a more unique and delicious Sourdough Babka options like cinnamon and brown sugar for a Sourdough Cinnamon Babka, your favorite jams or jellies, Nutella, apple pie filling and more! If you're craving a savory filling, try adding pesto, shredded cheese or sliced meats before baking!

Can I prepare parts of the recipe in advance?

Save yourself some time by preparing the chocolate filling and sugar syrup in advance and storing in the fridge until needed.

You will want to remove the chocolate filling from the fridge and allow it to come to room temperature for easy spreading.

For the sugar syrup, quickly reheat it slightly on the stovetop or in the microwave before brushing it on top of the baked babka.

Finally, once the dough has completed its bulk fermentation at room temperature, it can be stored in the fridge for up to 24 hours before shaping. This step allows you flexibility to fit this recipe best in your schedule.

This recipe card was updated on 03/07/26.

Nutrition

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