Living Sweet Moments

Delicious and easy recipes from scratch

  • About
    • About Me
    • Honors And Mentions
  • Recipes
    • Instant Pot Recipes
    • Breakfast/Brunch
    • Snacks
    • Beverages
    • Appetizers
    • Breads
    • Salads
    • Side Dishes
    • Soups
    • Entrees
      • Meats
      • Pasta
      • Poultry
      • Seafood
      • Vegetarian
      • Stuffed Eggplant Recipes
    • Best Cake Recipes
    • Desserts
      • Brownies/Bars
      • Fudge
      • Mousses
      • Cakes
      • Cookies
      • Cupcakes
      • Frozen
      • Donuts/Quick Breads
    • Spreads
    • Venezuelan Recipes
    • Jewish
    • Holidays
      • Valentine’s Day
      • Halloween
      • Christmas
  • Recipe Index
  • Daily Living
    • Parenting
    • Household Tips
    • Money Saving Tips
    • DIY Projects
    • Random Thoughts
  • Entertainment
    • Movie Reviews
    • Celebrities I’ve Interviewed
    • Entertainment News
  • Travel
  • Contact Me
You are here: Home / Recipes / Decadent Chocolate Sourdough Babka

Decadent Chocolate Sourdough Babka

September 15, 2025 by Tiffany 2 Comments

Yum
Tweet
Share
Pin18
Email
Share
18 Shares
Jump to Recipe Print Recipe

Sourdough Chocolate Babka (Step-by-Step Guide)

Bakery-style sourdough chocolate babka with buttery enriched dough, swirls of chocolate, timeline, variations, freezing tips & same-day bake

If you’ve been following along with my
Sourdough Series,
it’s time for something a little more decadent: Sourdough Chocolate Babka.

Babka is a sweet, braided loaf made with enriched dough (butter, milk, eggs, sugar) that bakes up pillowy with dramatic ribbons of chocolate.

The flavor isn’t sour; the starter adds a gentle lift while the loaf tastes rich, chocolatey, and distinctly bakery-style. It makes an amazing snack with coffee in the afternoon or a slice for breakfast. They also make a great gift for friends and family.

Bakery-style sourdough chocolate babka with buttery enriched dough, swirls of chocolate, timeline, variations, freezing tips & same-day bake


 

Pro tip: Chill the dough before shaping. Cold dough gives the neatest braids and clean chocolate layers.

🕒 Timeline Example (Next-Day Bake)

Step Time Action Cues
Feed Starter 8:00 am (Day 1) Feed so it peaks by early afternoon. Domed top, bubbles, sweet-tangy aroma.
Mix & Knead 1:00 pm Mix flour, warm milk, eggs, starter, and sugar. Rest 20 min. Add salt, then butter gradually; knead until smooth. Soft, elastic dough, slightly tacky.
Bulk Fermentation 2:30 pm Cover and rise at room temp until puffy (~30–40%). Light and airy, relaxed.
Chill Overnight 6:00 pm Refrigerate dough to firm for shaping. Cold dough rolls thinly and neatly.
Roll, Fill, Braid 8:00 am (Day 2) Roll, spread chocolate filling, slice, braid, and pan. Even chocolate layer with swirls.
Proof 8:30 am Proof 1½–2½ hrs until pillowy. 30–40% bigger, slow spring-back dent.
Bake & Glaze 11:00 am Bake 35–40 min at 350°F. Brush hot loaf with syrup. Golden top, glossy bakery-style finish.

Bakery-style sourdough chocolate babka photo

Step-by-Step Babka Guide

The full detailed recipe is posted below. Here’s a small summary with pictures so you can see how we make this delicious babka.

Instead of doing stretch & folds like our crunchy loaves, we follow the procedures for our sourdough sandwich bread and our sourdough challahs, where we add everything in the mixer, let the dough develop gluten, and then we leave it to grow.

With this babka, we do things a bit differently. We mix the dough ingredients minus the salt and butter and leave it to autolyse. After 20 minutes, we add the salt and the butter a little at a time and mix until the dough develops gluten and passes the windowpane test (where you stretch the dough without tearing):

Sourdough chocolate babka step photos

Then we let our mixture grow 2½–3 hours, and we let it proof overnight in the fridge. This gives it more flavor and helps shape the dough the next day.

On day 2, we make the filling. We roll out the dough into a rectangle and spread the filling on top. Now we roll into a log and cut it in half lengthwise (yes, this will be messy! but so worth it). With the 2 halves, we twist them together, and then we place the shaped babka into our loaf tin.

We let it proof for 2 hours, we egg wash and bake. After the babka bakes, we brush it with our sugar syrup and let it cool.

Babka shaping and baking steps

🍴 Variations to Try

  • Nutella Swirl: Hazelnut spread for instant bakery vibes.
  • Cinnamon Sugar: Cinnamon + brown sugar (skip cocoa).
  • Raspberry Chocolate: Thin layer of raspberry jam under chocolate.
  • Peanut Butter & Chocolate: PB base + chocolate filling.
  • Apple Cinnamon: Sautéed apples with butter + cinnamon.
  • Tahini Chocolate: Add tahini for nutty depth.
  • Almond Paste: Almond paste + sliced almonds.
  • Lemon Poppy: Lemon curd + poppy seeds.
  • Savory Cheese & Herb: Cream cheese, garlic, herbs.

Baked sourdough chocolate babka sliced

❄️ Freezing & Storage

  • Freeze-shaped dough: Braid, wrap tightly, freeze before proofing. Thaw overnight, then proof and bake.
  • Freeze-baked babka: Cool completely, wrap well, freeze up to 2 months. Rewarm slices for bakery-style softness.

🛠 Troubleshooting

  • Dense center: Underbaked—aim for 200–210°F (93–99°C) internal temp.
  • Filling too dry: Reduce cocoa or increase butter; use filling warm, spreadable.
  • Braid collapsed: Overproofed—bake when pillowy, not doubled.

Gorgeous braided sourdough chocolate babka

⚡ Same-Day Option & Trade-Offs

Mix and knead in the morning, rise 3–4 hrs at room temp, chill 1 hr to firm, then roll, fill, braid, proof, and bake. It’s still soft and chocolatey, but with slightly less depth than the overnight rest.


Bakery-style sourdough chocolate babka with buttery enriched dough, swirls of chocolate, timeline, variations, freezing tips & same-day bake
Print Recipe
5 from 1 vote

Sourdough Chocolate Babka

Bakery-style sourdough chocolate babka with buttery enriched dough, swirls of chocolate, timeline, variations, freezing tips & same-day bake
Prep Time20 minutes mins
Cook Time40 minutes mins
Proofing & Resting Time20 hours hrs
Total Time21 hours hrs
Course: Breads, Breakfast, Brunch, Snack
Cuisine: Jewish
Keyword: babka, enriched dough recipe, sourdough babka
Servings: 1 loaf
Calories: 4930kcal
Author: Tiffany bendayan

Ingredients

For Dough

  • 350 grams Bread Flour
  • 100 grams Active Sourdough Starter
  • 125 grams Whole Milk slightly warm
  • 2 large Eggs room temperature
  • 75 grams Sugar
  • 6 grams Salt
  • 112 grams Unsalted Butter softened

Chocolate Filling

  • 150 grams Dark Chocolate chopped
  • 100 grams Unsalted Butter
  • 25 grams Cocoa Powder
  • 85 grams Powdered Sugar sifted
  • 1 teaspoon espresso powder or vanilla optional

Egg Wash

  • 1 Egg

Syrup

  • 50 grams Water
  • 50 grams Sugar

Instructions

Dough

  • In a stand mixer bowl, combine bread flour, slightly warm milk, eggs, sugar, and starter until shaggy. Rest 20–30 minutes.
  • Add salt. Knead with the dough hook.
  • Add butter gradually (a few pieces at a time) until fully incorporated
  • Continue mixing 8–10 minutes until dough is soft, elastic, and slightly tacky
  • Cover and let rise 2½–3 hours at room temperature until puffy
  • Refrigerate overnight

Filling

  • Gently melt chocolate and butter together (microwave in short bursts or bain-marie)
  • Whisk in cocoa powder, then powdered sugar (add espresso or vanilla if using). Use while warm, glossy, and spreadable (Nutella-like)
  • Roll chilled dough to a 25×35 cm (10×14 in) rectangle
  • Spread filling evenly, leaving a 1 cm border clean
  • Roll into a tight log, seam side down
  • Slice the log lengthwise to expose layers
  • Twist the two strands together with cut sides up. If the braid is longer than the pan, fold gently to fit
  • Place the braid in a parchment-lined 9×5 in loaf pan
  • Cover and proof 2–2½ hours until pillowy and ~30–40% bigger (a finger dent springs back slowly)
  • Preheat oven to 350°F
  • Brush top with egg wash. Bake 35–40 minutes; tent with foil if browning early
  • Optional doneness check: internal temp 200–210°F at the center

Glaze

  • Simmer sugar and water until dissolved
  • Brush syrup generously over the hot babka immediately after baking. Cool in pan 15 minutes, then transfer to a rack to cool before slicing
  • Enjoy!

Notes

  • Same-day option: bulk 3–4 hours at room temp, chill 1 hour to firm for shaping, then roll, braid, proof, and bake (slightly less flavor depth than an overnight chill).
  • If filling thickens while shaping, warm briefly and stir smooth; aim for warm-spreadable, not runny.
  • Freezing: freeze the braided (unproofed) loaf, wrapped well; thaw overnight, proof, and bake. Or freeze baked loaf (cool completely, wrap well) up to 2 months; rewarm slices.

Nutrition

Serving: 1loaf | Calories: 4930kcal | Carbohydrates: 573g | Protein: 86g | Fat: 264g | Saturated Fat: 156g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 72g | Trans Fat: 7g | Cholesterol: 1013mg | Sodium: 2656mg | Potassium: 2267mg | Fiber: 35g | Sugar: 253g | Vitamin A: 6368IU | Calcium: 503mg | Iron: 27mg

FAQ

Does sourdough make it taste sour?
No—this enriched dough tastes like a classic bakery babka. The starter adds aroma and gentle lift without tang.
My braid is longer than the pan. What now?
Fold the braid gently to fit or tuck ends under. It bakes beautifully with extra swirls.
Filling turned pasty while shaping—help!
Warm it briefly (5–10 sec bursts) or set the bowl over warm water and stir smooth. Aim for warm-spreadable, not runny.


Yum
Tweet
Share
Pin18
Email
Share
18 Shares

Filed Under: Breads, Breakfast/Brunch, Recipes Tagged With: babka recipe, chocolate bread, chocolate recipes, sourdough babka, Sourdough Chocolate Babka

« Same Day Sourdough Challah
High Hydration Sourdough Bread »

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.

Comments

  1. Kathy says

    September 26, 2025 at 12:34 pm

    5 stars
    It was amazing!! my family ate it all!

    Reply
    • Tiffany says

      September 26, 2025 at 2:06 pm

      Yay! so glad your family loved it! thanks for your feedback

      Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Follow me!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Search This Blog

Categories

Popular Recipes

Delicious And Creamy Corn Souffle Recipe

This delicious Mujaddara recipe is an entree made with rice, lentils and rich spices for an easy middle eastern dish that will wow your family for dinner.

Delicious Mujaddara

Colombian Coconut Rice: this latin rice is bursting with flavor and texture. A sweet and salty side dish that is ready in minutes. Perfect for weeknight dinners and entertaining too.

Colombian Coconut Rice (Arroz Con Coco)

Healthy Easy Ceviche Recipe

LSM Cooking Channel

Welcome!

Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 daughters. We currently live in Miami, Fl
I spend my days cooking and baking delicious recipes that you will surely love. So sit back and enjoy! Read More…

More From the Blog

Fudgy sourdough discard brownies with shiny crackly tops, rich chocolate flavor, and a hint of tang, perfect for using up discard
Bake Tartine-style, high-hydration sourdough with open crumb and crackly crust. Timeline, tools, variations, troubleshooting + FAQs.
Bakery-style sourdough chocolate babka with buttery enriched dough, swirls of chocolate, timeline, variations, freezing tips & same-day bake
Soft, fluffy, same-day sourdough challah with no yeast and no sour taste. Sweet bakery-style flavor with all the benefits of sourdough.
Bake this Beer Gouda Onion Sourdough Bread, a flavorful, advanced loaf with caramelized onions, gooey cheese, and beer for the perfect bite
Sourdough Pizza at Home: The Stone Method Plus Easy No-Stone options. Timetable, gear, tips, and troubleshooting for crisp, chewy pies every time
  • Home
  • Contact Me
  • About Me
  • Disclosure
  • Privacy Policy

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.