<\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-folder\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>folder<\/title> 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21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/blog-images-21-3-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Sourdough babka recipe: how to make a chocolate babka\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Sourdough Babka Recipe: How To Make A Chocolate Babka 137\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4 id=\"needed-for-the-starter\">Starter<\/h4>\n<ul>\n<li><span data-amount=\"80\" data-unit=\"g\">80 g<\/span> white wheat flour (bread flour)<\/li>\n<li><span data-amount=\"20\" data-unit=\"g\">20 g<\/span> brown sugar<\/li>\n<li><span data-amount=\"25\" data-unit=\"g\">25 g<\/span> active mother sourdough starter<\/li>\n<li><span data-amount=\"35\" data-unit=\"g\">35 g<\/span> water<\/li>\n<\/ul>\n<h4 id=\"needed-for-the-dough\">Dough<\/h4>\n<ul>\n<li><span data-amount=\"350\" data-unit=\"g\">350 g<\/span> white wheat flour (bread flour) (100%)<\/li>\n<li>all of the above starter (appr. 160g) (42%)<\/li>\n<li><span data-amount=\"2\">2<\/span> eggs (appr. 100 g) (28%)<\/li>\n<li><span data-amount=\"50\" data-unit=\"g\">50 g<\/span> brown sugar (12%)<\/li>\n<li><span data-amount=\"85\" data-unit=\"g\">85 g<\/span> unsalted softened butter (24%)<\/li>\n<li><span data-amount=\"7\" data-unit=\"g\">7 g<\/span> salt (2%)<\/li>\n<li><span data-amount=\"110\" data-unit=\"g\">110 g<\/span> milk (31%)<\/li>\n<\/ul>\n<h4 id=\"needed-for-the-chocolate-filling\">Chocolate Filling<\/h4>\n<ul>\n<li><span data-amount=\"130\" data-unit=\"g\">130 g<\/span> melted dark chocolate (I used 70%)<\/li>\n<li><span data-amount=\"120\" data-unit=\"g\">120 g<\/span> melted butter<\/li>\n<li><span data-amount=\"10\" data-unit=\"g\">10 g<\/span> cocoa powder<\/li>\n<li><span data-amount=\"10\" data-unit=\"g\">10 g<\/span> powdered brown sugar<\/li>\n<li><span data-amount=\"50\" data-unit=\"g\">50 g<\/span> roughly chopped chocolate or chocolate chips (optional)<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\">In the morning, prepare your sourdough starter. The starter will be stiff, more like a dough. Leave it to ferment until doubled in volume. This may take from 4-12 hours, depending on the environment temperature and strength of your mother starter. If your starter doubles very fast but you are not ready to make the dough, put the jar in the fridge.<\/li>\n<li id=\"instruction-step-2\">In the late afternoon mix the dough. I used mixer to knead the dough. In a large mixing bowl put milk, starter, sugar, eggs, flour and salt. Mix everything together. If the dough feels dry, don\u2019t be tempted to add too much of additional liquid \u2013 mixing in the butter in the following phase will soften the dough (experiment with the softness of the dough) \u2013 but do add the liquid if you can\u2019t incorporate all the flour. Knead the dough for 3-4 minutes and then leave it to rest for 15-20 minutes.<\/li>\n<li id=\"instruction-step-3\">Next, knead in half of the butter quantity. Once completely integrated, add and knead in the other half. Knead the dough for 8-10 minutes (it is advisable to use mixer) until smooth and elastic \u2013 check how transparent can the dough be if you stretch it. If you feel the gluten is not developing well, leave the dough to rest for 15 minutes and you will be able to notice the change. Shape the dough into ball and place it into clean bowl. Cover with plastic wrap and leave to ferment at the room temperature for 2 hours, then put the bowl into the fridge overnight.<\/li>\n<li id=\"instruction-step-4\">In the morning, first prepare the filling. Mix together melted chocolate and melted butter, cocoa powder and powdered sugar. The batter will be runny. Put the filling to a fridge for at least half an hour or until the batter starts to thicken up and feel spreadable (like Nutella for example).<\/li>\n<li id=\"instruction-step-5\">Also, prepare two tins and line them with parchement paper. I used one 25 cm (9.8 in) long and other 18 cm (7 in) long.<\/li>\n<li id=\"instruction-step-6\">When the filling is ready, take the dough out of the fridge and place it on slighlty floured surface. Roll the dough into sqaure measuring approximately 45\u00d745 cm (appr.18\u00d718 in) and to be 4-5 mm thick. When done, spread the filling across the dough, leaving 1-1.5 cm (half inch) edge. If you want, sprinkle some roughly chopped chocolate or chocolate chips across the dough. Tightly roll the dough into log. Trim the ends if necessary.<\/li>\n<li id=\"instruction-step-7\">Next, take a sharp knife and cut the log in half lengthwise all the way through \u2013 see the photo below. To shape the babka, take one half and place it over the other and than simply braid these two halves. Cut the braided dough to fit your tins.<\/li>\n<li id=\"instruction-step-8\">Leave the babkas to rise until approximately doubled in volume. Final rise may take 4-7 hours, it\u2019s temperature depending. My needed 5 hours. When the babkas are almost risen, preheat the oven to 220\u00b0C\/428\u00b0F.\u00a0 Put in the oven and bake for 10 minutes at 220\u00b0C\/428\u00b0F, then decrease to 200\u00b0C\/392\u00b0C and bake for another 30-40 minutes or until nicely baked.<\/li>\n<li id=\"instruction-step-9\">When baked, take the babkas from the tins and leave them to cool on a cooling rack. If eaten fresh, the babka will literally melt in your mouth, it\u2019s so soft.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>The dough for the babka was mixed in the late afternoon, left to rise for 2 hours at room temperature, put in the fridge overnight, shaped in the morning, left to rise for couple of hours and baked in the afternoon of that day.<\/li>\n<li>Baker\u2019s percentages are put in brackets if you would like to scale up or down the formula.<\/li>\n<li>Please feel free to add more liquid (steps of 10 g), if you feel the dough is too stiff and all the flour is difficult to incorporate. Don\u2019t be tempted to add a lot of liquid as you add butter in the second stage of dough mixing which softens the dough.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">21 hrs 49 mins<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">50 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">dessert<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<p>I just realized I\u2019ve only been posting sweet breads lately, but today I will talk about how to make the most yummy sourdough babka with chocolate.<\/p>\n<p>It must be I\u2019m compensating for something I\u2019m missing in my life or just pure challenge and yumminess of the sweet dough. Whenever I can, I dream about soft, buttery dough and melting rich dark chocolate between shreadable layers.<\/p>\n<p>I\u2019ve been dreaming about <a href=\"https:\/\/www.myrecipes.com\/how-to\/cooking-questions\/what-is-babka#:~:text=Babka%20is%20a%20sweet%20dessert,of%20endearment%20for%20%E2%80%9Cgrandmother.%E2%80%9D\" target=\"_blank\" rel=\"noreferrer noopener\">babka<\/a> for a long time. And I\u2019ve tried my luck couple of times, but I wasn\u2019t quite happy with the result. It was either too dry, to hard or not sweet.<\/p>\n<p>Last week I was really amazed by all of your comments, kind words and your ideas on what you would like to try and bake in my last post. Some of you wrote you would like to bake babka. I was intrigued!<\/p>\n<p>I tried it again this weekend and it came out perfectly. So today I would like to share the recipe for sourdough chocolate babka. The secret here is that I used very soft brioche dough that I also used for <a href=\"https:\/\/www.mydailysourdoughbread.com\/beyond-plate-cookbook-scrumptious-sourdough-hot-cross-buns\/\"><strong>sourdough hot cross buns<\/strong><\/a>. What I find important is that one type of dough can be used for so many purposes. If you find one that works, stick to it \ud83d\ude42<\/p>\n<p>Hop on this sourdough babka trip with me! Only sweet, delicious, chocolaty and buttery things ahead.<\/p>\n<h2 class=\"wp-block-heading\" id=\"sourdough-babka-with-chocolate\">Sourdough Babka with Chocolate<\/h2>\n<p><em>Yields<\/em>: 2 medium-sized babkas<\/p>\n<p>The dough for the babka was mixed in the late afternoon, left to rise for 2 hours at room temperature, put in the fridge overnight, shaped in the morning, left to rise for couple of hours and baked in the afternoon of that day.<\/p>\n<h3 class=\"wp-block-heading\" id=\"ingredients-for-the-sourdough-babka\">Ingredients for the Sourdough Babka<\/h3>\n<p>Note: Baker\u2019s percentages are put in brackets if you would like to scale up or down the formula.<\/p>\n<h4 class=\"wp-block-heading\" id=\"needed-for-the-sourdough-starter\">Needed for the Sourdough Starter<\/h4>\n<ul class=\"wp-block-list\">\n<li>80 g white wheat flour (bread flour)<\/li>\n<li>20 g brown sugar<\/li>\n<li>25 g active mother sourdough starter<\/li>\n<li>35 g water<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"needed-for-the-dough\">Needed for the Dough<\/h4>\n<ul class=\"wp-block-list\">\n<li>350 g white wheat flour (bread flour) (100%)<\/li>\n<li>all of the above starter (appr. 160g) (42%)<\/li>\n<li>2 eggs (appr. 100 g) (28%)<\/li>\n<li>50 g brown sugar (12%)<\/li>\n<li>85 g unsalted softened butter (24%)<\/li>\n<li>7 g salt (2%)<\/li>\n<li>110 g milk (31%)\u00a0*<\/li>\n<\/ul>\n<p>*Please feel free to add more liquid (steps of 10 g), if you feel the dough is too stiff and all the flour is difficult to incorporate. Don\u2019t be tempted to add a lot of liquid as you add butter in the second stage of dough mixing which softens the dough.<\/p>\n<h4 class=\"wp-block-heading\" id=\"needed-for-the-chocolate-filling\">Needed for the Chocolate filling<\/h4>\n<ul class=\"wp-block-list\">\n<li>130 g melted dark chocolate (I used 70%)<\/li>\n<li>120 g melted butter<\/li>\n<li>10 g cocoa powder<\/li>\n<li>10 g powdered brown sugar<\/li>\n<li>50 g roughly chopped chocolate or chocolate chips (optional)<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"how-to-bake-the-sourdough-babka\">How to Bake the Sourdough Babka<\/h3>\n<h4 class=\"wp-block-heading\" id=\"sourdough-starter\">Sourdough starter<\/h4>\n<ul class=\"wp-block-list\">\n<li>In the morning, prepare your sourdough starter. The starter will be stiff, more like a dough. Leave it to ferment until doubled in volume. This may take from 4-12 hours, depending on the environment temperature and strength of your mother sourdough starter. <\/li>\n<li>If your starter doubles very fast but you are not ready to make the dough, put the jar in the fridge.<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"dough\">Dough<\/h4>\n<ul class=\"wp-block-list\">\n<li>In the late afternoon mix the dough (I used mixer to knead the dough). In a large mixing bowl put milk, starter, sugar, eggs, flour and salt. Mix everything together. If the dough feels dry, don\u2019t be tempted to add too much of additional liquid \u2013 mixing in the butter in the following phase will soften the dough (experiment with the softness of the dough) \u2013 but do add the liquid if you can\u2019t incorporate all the flour. Knead the dough for 3-4 minutes and then leave it to rest for 15-20 minutes.<\/li>\n<li>Next, knead in half of the butter quantity. Once completely integrated, add and knead in the other half. Knead the dough for 8-10 minutes (it is advisable to use mixer) until smooth and elastic \u2013 check how transparent can the dough be if you stretch it. If you feel the gluten is not developing well, leave the dough to rest for 15 minutes and you will be able to notice the change. Shape the dough into ball and place it into clean bowl. Cover with plastic wrap and leave to ferment at the room temperature for 2 hours, then put the bowl into the fridge overnight.<\/li>\n<li>In the morning, first prepare the filling. Mix together melted chocolate and melted butter, cocoa powder and powdered sugar. The batter will be runny. Put the filling to a fridge for at least half an hour or until the batter starts to thicken up and feel spreadable (like Nutella for example) \u2013 see photos below.<\/li>\n<li>Also, prepare two tins and line them with parchment paper. I used one 25 cm (9.8 in) long and other 18 cm (7 in) long.<\/li>\n<li>When the filling is ready, take the babka dough out of the fridge and place it on slightly floured surface. Roll the dough into squares, measuring approximately 45\u00d745 cm (appr.18\u00d718 in) and to be 4-5 mm thick. When done, spread the filling across the dough, leaving 1-1.5 cm (half inch) edge. If you want, sprinkle some roughly chopped chocolate or chocolate chips across the dough. Tightly roll the dough into log. Trim the ends if necessary.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-2-720x525.jpeg\" alt=\"Sourdough babka\" class=\"wp-image-4745\" width=\"720\" height=\"525\" title=\"Sourdough Babka Recipe: How To Make A Chocolate Babka 138\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-2-720x525.jpeg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-2-420x306.jpeg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-2-768x560.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-2-840x612.jpeg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-2-1536x1120.jpeg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-2-2048x1493.jpeg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-2-1568x1143.jpeg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-2-150x109.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-2-380x277.jpeg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>Next, take a sharp knife and cut the log in half lengthwise all the way through \u2013 see the photo below. To shape the babka, take one half and place it over the other and than simply braid these two halves. Cut the braided babka dough to fit your tins.<\/li>\n<li>Leave the babkas to rise until approximately doubled in volume. Final rise may take 4-7 hours, it\u2019s temperature depending. My needed 5 hours. When the babkas are almost risen, preheat the oven to 220\u00b0C\/428\u00b0F.\u00a0 Put in the oven and bake for 10 minutes at 220\u00b0C\/428\u00b0F, then decrease to 200\u00b0C\/392\u00b0C and bake for another 30-40 minutes or until nicely baked.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-1-720x525.jpeg\" alt=\"Sourdough babka\" class=\"wp-image-4744\" title=\"Sourdough Babka Recipe: How To Make A Chocolate Babka 139\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-1-720x525.jpeg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-1-420x306.jpeg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-1-768x560.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-1-840x612.jpeg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-1-1536x1120.jpeg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-1-2048x1493.jpeg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-1-1568x1143.jpeg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-1-150x109.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/image-1-380x277.jpeg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>When baked, take the babkas from the tins and leave them to cool on a cooling rack. If eaten fresh, the babka will literally melt in your mouth, it\u2019s so soft.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"478\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/image-edited-720x478.jpeg\" alt=\"Sourdough chocolate babka\" class=\"wp-image-6557\" title=\"Sourdough Babka Recipe: How To Make A Chocolate Babka 140\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/image-edited-720x478.jpeg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/image-edited-420x279.jpeg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/image-edited-768x510.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/image-edited-840x558.jpeg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/image-edited-1536x1020.jpeg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/image-edited-2048x1360.jpeg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/image-edited-1568x1041.jpeg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/image-edited-150x100.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/image-edited-380x252.jpeg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Slice of baked babka<\/figcaption><\/figure>\n<\/div>\n<p>Don\u2019t forget to share the experience if you try this sourdough babka \u2013 tag me with <a href=\"https:\/\/www.instagram.com\/yourdailysourdoughbread\" data-type=\"URL\" data-id=\"https:\/\/www.instagram.com\/yourdailysourdoughbread\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">@yourdailysourdoughbread<\/a> on Instagram or let me know in the comment below \ud83d\ude09<\/p>\n<p>For other sweet treats, I\u2019ve got the sourdough recipes for you:<\/p>\n<h2 class=\"wp-block-heading\" id=\"sourdough-babka-faqs\">Sourdough Babka FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1678376676539\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What is babka cake made of?<\/h3>\n<div class=\"rank-math-answer \">\n<p>The exact ingredients and preparation method of babka may vary depending on the specific recipe, but the following are some common ingredients used to make babka cake:<strong> flour, yeast, sugar, eggs, butter, milk, salt, and filling<\/strong>. Once baked, babka cake is often dusted with powdered sugar or drizzled with a sweet glaze.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678376782714\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What makes a babka a babka?<\/h3>\n<div class=\"rank-math-answer \">\n<p>The defining characteristic of a babka is its <strong>distinctive swirled shape<\/strong>, which comes from the layers of dough and filling that are twisted together. The combination of sweet yeast dough, swirled filling, twisted shape, and loaf pan baking is what makes a babka a babka.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"The Best Chocolate Babka Recipe (Chocolate Brioche Bread)\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/q8VFsAGDleo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure><\/div>\n<p><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I\u2019ve been dreaming about babka for a long time. So today I would like to share the recipe for sourdough chocolate babka. I will talk about how to make the most yummy sourdough babka with chocolate. Table of Contents Sourdough Babka FAQs Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest […]<\/p>\n","protected":false},"author":1,"featured_media":223026,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[30192,10489],"dealstore":[],"offerexpiration":[],"class_list":["post-223025","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-babka","tag-chocolate"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Make a Chocolate Babka - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=223025\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Make a Chocolate Babka - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"I\u2019ve been dreaming about babka for a long time. So today I would like to share the recipe for sourdough chocolate babka. I will talk about how to make the most yummy sourdough babka with chocolate. Table of Contents Sourdough Babka FAQs Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=223025\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-04T14:47:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/05\/image-3-edited-840x558.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"840\" \/>\n\t<meta property=\"og:image:height\" content=\"558\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=223025#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=223025\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"How to Make a Chocolate Babka\",\"datePublished\":\"2025-05-04T14:47:21+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=223025\"},\"wordCount\":1993,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=223025#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/05\/image-3-edited-840x558.jpeg\",\"keywords\":[\"Babka\",\"Chocolate\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=223025#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=223025\",\"url\":\"https:\/\/fivemor.com\/?p=223025\",\"name\":\"How to Make a Chocolate Babka - 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![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/image-3-edited-720x478.jpeg\" "\\"Sourdough")
<\/figure>\n<\/div>\n