Cherry Chocolate Sourdough Babka Recipe
A decadent fusion of European-style enriched dough for babka and artisan sourdough, this Chocolate Cherry Babka is layered with rich chocolate spread and cherry preserve, twisted into a signature braid. The use of le’sourdo® Durum Native enhances both flavour and structure for professional-grade results, softness and volume. Ideal for gourmet offerings and bespoke bakery menus!
INGREDIENTS :
For Babka Dough:
• SwissBake® T55 Flour / Bread Flour – 900g
• SwissBake® Durum Wheat Sourdough Powder – 100g
• Cold Water – 550ml to 600ml
• Fresh Yeast – 40g
• Granulated Sugar – 100g
• Salt – 18g
• Butter (unsalted & softened) – 120g
For Filling:
• Chocolate Spread – 300g
• Cherry Preserve or Pie Filling – 250g
For Simple Syrup Glaze:
• Granulated Sugar – 100g
• Water – 100ml
METHOD :
In a spiral mixer, combine flour, sourdough powder, sugar & salt. Crumble yeast into the mix and add water. Mix on slow for 4 minutes to form a dough. Increase to fast speed and gradually add softened butter in batches. Continue mixing for 6–8 minutes until the dough is smooth, elastic, and pulls away cleanly. Dough temperature should be 24°C to 26°C. Transfer to a lightly oiled bowl, cover, and bulk ferment for 30–40 minutes until doubled. Scale the dough into 2 equal portions. Roll each into a 12×16-inch rectangle. Spread half the chocolate and cherry filling across each, then roll tightly into logs. Chill for 10–15 minutes, then slice each log lengthwise and twist with exposed filling facing up. Place in greased 9×5-inch loaf pans. Cover and final proof the loaves for 1–1.5 hours until risen ~1 inch above the rim. Bake at 180°C for 35–45 minutes. Brush immediately with hot syrup glaze upon exit. Cool in pan 20 minutes, then transfer to wire rack.