Go Back Email Link
+ servings
Slices of Vegan Sourdough Babka
Print Recipe
0 from 0 votes

Sourdough Babka with Chocolate Hazelnut Filling

This Sourdough Babka recipe is stuffed full of a rich chocolate and hazelnut filling. You've never know that this rich bread if egg and dairy free!
Prep Time1 d
Total Time1 d
Course: Dessert, Snack
Servings: 12 slices


For the dough

For the filling


To make the dough

  • Place the flour into a large mixing bowl and make a well in the middle.
  • Add the starter into the well along with the warm milk, melted butter and sugar.
  • Mix well bringing the flour in from the sides of the bowl until a dough has begun to form.
  • If using an electric mixer with dough hooks, mix on a low speed for 5 minutes then high for a further 5 minutes. If mixing by hand, stretch and fold until the dough is elastic and beginning to hold its shape.
  • Cover the the bowl and leave to prove for 6 hours or until doubled in size.

To make the filling

  • Place the butter, maple syrup, chopped dark chocolate and cocoa powder into a bowl. Place into the microwave for 15 second bursts (stirring each time) until the butter and chocolate have melted and you have a thick but runny chocolate filling.

To shape the loaf

  • Before shaping the loaf line a loaf tin with grease proof paper.
  • Tip the dough out onto a lightly floured surface and roll out into a long thin rectangle. (The shortest edge should be roughly the same length of your loaf tin).
  • Spread the filling over the dough and then sprinkle over the chopped hazelnuts.
  • Starting on one of the short sides of the rectangle, tightly roll the dough into a log.
  • Seal the dough by pinching the dough together to create a seam.
  • Place the dough seam side down and then cut in half lengthways so that you have two long halves of dough with the filling exposed.
  • Pinch the top two ends together and then criss-cross the two lengths of dough over each other to form a two stranded plait.
  • Pinch the bottom two ends together and scoop the loaf into the lined loaf tin.
  • Cover the dough and leave to rest for another 30 minutes - 1 hour until the dough has risen to fill the tin.
  • While the dough is rising for the second time, pre-heat your oven to 180C/350F/gas mark 4.

To bake the loaf

  • Place an oven dish filled with 200 millilitres of water into the bottom of the oven.
  • Bake the loaf in the middle of the oven for 45 minutes or until the bread is springy to the touch (or a thermometer shows the internal temperature of the bread to be at least 95C).
  • Remove from the oven and leave to cool on a cooling rack.

To glaze

  • Heat the sugar and water together in a small saucepan, stirring until the sugar is dissolved.
  • Once the sugar has dissolved bring the syrup to the boil for 1-2 minutes and then take off the heat.
  • Pour over the simple syrup and let it soak in before serving.