Sourdough Babka Recipe: Twist, Bake and Savor the Sweetness
To make a flavorful sourdough babka, start with high-protein bread flour and an active sourdough starter. Mix the starter, whole milk, eggs, sugar, flour, and salt, then knead in softened butter.
Let the dough rise until doubled. For filling, choose between chocolate, cinnamon, or fruit jam.
Shape your babka by rolling and twisting the dough, then let it proof before baking at 350°F. You’ll create a delicious treat that’s perfect for any occasion—discover the details for each step.
Key Takeaways
- Combine sourdough starter, milk, eggs, sugar, flour, and salt to create a shaggy dough before incorporating softened butter.
- Knead the dough for 10-15 minutes until smooth, then allow it to bulk ferment for 6-8 hours.
- Roll out chilled dough, spread your desired filling, and twist the rolled dough before placing it in a loaf pan.
- Preheat the oven to 350°F and bake for 40-55 minutes, aiming for an internal temperature of 180-200°F.
- Brush the baked babka with simple syrup for added sweetness and shine.
Ingredients for Sourdough Babka
To craft the perfect sourdough babka, you’ll need a selection of key ingredients that work harmoniously together.
Begin with high-protein bread flour, as it provides the necessary structure and rise. An active sourdough starter is vital for leavening, so make certain it’s at 100% hydration. Whole milk adds moisture and richness, making your dough tender. Additionally, using high-protein flour can greatly enhance the texture of your babka.
Don’t forget the eggs; they contribute both structure and lightness. Softened unsalted butter is essential for easy mixing and enhances flavor. Babka is traditionally filled with chocolate or cinnamon, which adds a delightful sweetness to the final product.
For fillings, consider fruit jam, chocolate, or cinnamon sugar. Optional ingredients like granulated sugar, sea salt, and pearl sugar can elevate your babka.
If you’re feeling adventurous, explore variations with non-dairy milk or dark chocolate for unique flavors.
Preparation of Sourdough Babka Dough
With all your ingredients ready, the preparation of the sourdough babka dough begins by combining the sourdough starter, milk, eggs, sugar, flour, and salt in a mixing bowl. Mix until a shaggy dough forms, then add the room-temperature butter. Knead the dough using a stand mixer with a dough hook for about 10-15 minutes until it becomes smooth and glossy.
Avoid adding extra flour, as the dough will initially be wet and sticky but will come together beautifully. Once kneaded, place the dough in a warm spot for bulk fermentation. The dough should bulk ferment for 6-8 hours, or until doubled in size, ensuring the temperature stays around 78-80°F. This temperature range is critical for optimal yeast performance. Cover it with plastic wrap or a damp towel and allow it to ferment.
Fillings for Sourdough Babka
What could be more delightful than filling your sourdough babka with a variety of delicious ingredients? Consider these mouthwatering options:
| Filling Type | Description |
|---|---|
| Apple Filling | Diced apples, unsalted butter, lemon juice, and a touch of cinnamon. |
| Cinnamon Sugar | A mix of butter, cinnamon, and brown sugar, bound with flour. |
| Chocolate Filling | Melted chocolate and butter, with cocoa and sugar for sweetness. |
| Savory Filling | A blend of cilantro, garlic, and cheese, enhanced by olive oil. |
| Sweet Combo | Pairing chocolate with cinnamon sugar or apples for extra richness. |
Each filling offers a unique twist, inviting you to experiment and discover your favorite combination. Enjoy the process! Additionally, the apple pie flavor in the apple filling beautifully complements the soft texture of the sourdough babka. The sourdough starter used in this recipe provides natural flavors that enhance the overall taste of the babka.
Shaping Sourdough Babka
After selecting your favorite filling for the sourdough babka, the next step involves shaping the dough to create a beautifully braided loaf.
Start by dividing the chilled dough into two equal portions. On a lightly floured surface, roll each portion into a 10″ by 14″ rectangle. Trim the edges for neatness, then spread your filling evenly, leaving a small border. Maintaining optimal dough temperature during this process is essential for achieving the best texture.
Sprinkle chocolate chunks over the filling for added texture. Roll the dough tightly from the filled end towards the border, ensuring the filling stays enclosed. Cut the rolled dough in half lengthwise, twisting the halves together for a braided effect.
Finally, place the shaped babka into a lined loaf pan and prepare it for proofing. This step is crucial as it allows the dough to rise, resulting in a light and fluffy texture due to the long fermentation process.
Baking Sourdough Babka
As you prepare to bake your sourdough babka, preheating the oven to 350 degrees F is essential for achieving that perfect rise and golden crust. The dough for this babka requires a long 20 hours rise time to develop its flavor and texture.
To enhance the crust, consider using a Dutch oven for baking, as it creates a humid environment that helps retain steam. Carefully place the babka in the oven and set a timer for 40-55 minutes. After 45 minutes, check the internal temperature; it should reach between 180-200 degrees F for proper doneness.
If your babka browns too quickly, cover it with foil to prevent over-browning. For extra shine, apply an egg wash before baking. Once it’s out of the oven, brush it with simple syrup for added sweetness. Let it cool slightly before slicing, and enjoy the delightful layers of chocolate or cinnamon filling with your favorite beverage.
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of Bread Flour?
You can use whole wheat flour instead of bread flour, but keep in mind that it has about 10-12% protein, compared to bread flour’s 12-14%.
This lower protein content means less gluten development, leading to denser baked goods. You’ll notice a nuttier flavor and coarser texture.
If you decide to swap, consider adjusting hydration and fermentation times to achieve the best results. Mixing in some bread flour can balance flavor and texture effectively.
How Do I Know When My Sourdough Starter Is Active?
To know when your sourdough starter is active, look for a few key signs.
First, it should double or triple in size after feeding. You’ll see bubbles forming on the surface and sides, giving it a light, airy texture.
The aroma should be pleasantly tangy, without any off-putting smells.
Perform a float test by placing a small amount in water; if it floats, it’s ready.
Consistency should feel fluffy and slightly stretchy.
Can I Make Babka Without Eggs?
Absolutely, you can whip up babka without eggs! Think of it as crafting a masterpiece without traditional paints.
Instead, use substitutes like flaxseed meal or applesauce for binding. You might also try aquafaba for a light texture or mashed banana for added moisture.
Just remember, eggless dough may need longer proofing times and a bit more liquid to achieve that delightful rise.
Get creative, and enjoy the process!
What Should I Do if My Dough Is Too Sticky?
If your dough’s too sticky, you can take a few steps to fix it.
Start by sprinkling some flour on your work surface and hands, then incorporate a small amount of flour into the dough, about 15-25 grams.
If it’s still unmanageable, use a bench scraper to help lift and fold it.
Consider adjusting the water content in your recipe next time, and try working in a cooler environment to prevent stickiness.
How Long Does Sourdough Babka Stay Fresh?
In a world where freshness is fleeting, you’ll find sourdough babka stays fresh for about 3-5 days at room temperature.
To keep it moist, store it in an airtight container or wrapped in aluminum foil.
If you opt for refrigeration, it can last up to a week, although it may lose some texture.
For longer storage, freeze it for up to a month, ensuring you wrap it tightly to maintain its quality.
Golden Layers, Timeless Flavor
As you pull your golden-brown sourdough babka from the oven, the rich aroma envelops your kitchen, tempting taste buds and igniting anticipation. The glossy, spiraled layers reveal swirls of chocolate or cinnamon, glistening like jewels in the soft dough.
With each slice, you’ll uncover a tender crumb, warm and inviting. Enjoy it fresh, perhaps with a smear of butter or a drizzle of glaze, and savor the moment—your hard work has transformed into a heavenly treat.
