Sourdough Chocolate Orange Babka
Soft, sweet with incredible flavor, Sourdough Chocolate Orange Babka is a memorable treat that is perfect for St. Nicholas Day or any day! This recipe makes 8 small or mini babkas that are perfect for sharing!
Enjoy this festive treat that is featured in my book Celebrate with Bread Baking. I created them for St. Nicholas Day because this feast is celebrated by leaving gifts like chocolate or oranges as well as coins.
What are babkas?
Babkas come from Eastern Europe and were pioneered by Jewish bakers who used leftover challah dough to make this treat.
A dough enriched with fat (oil or butter), eggs, and possibly milk is rolled out. Then, a filling is spread on the dough like jam, chocolate, or savory combinations. The dough is filled up with the filling inside and then usually cut and twisted together.
Now they are popular at many bakeries all over the United States. They became even more popular after a Seinfeld episode when Elaine, Jerry, and George get caught in a social conundrum over a chocolate and then a cinnamon babka.
They do say chocolate babka is the best babka so Sourdough Chocolate Orange Babka is off the charts!
Benefits of using sourdough in Sourdough Chocolate Orange Babka
The recipe version in my book gives the option to use instant yeast, but this recipe post will give you the timing for 100% sourdough.
The two main reasons I use sourdough are more digestible breads and the unmatched flavor.
- Sourdough breaks down the gluten proteins into smaller pieces during the long fermentation which means less stomach and digestive irritation. Learn more about sourdough here or get my free sourdough quick start guide.
- Sourdough breads begin with a starter or levain which is a mixture of flour, water, and sourdough starter that ferments for 6-12 hours on average to develop an incredible intense flavor that enhances every ingredient in the bread! Which typically means less added sugar than breads made with conventional yeast.
These wonderful benefits also require extra time compared to breads made with quick yeast. So you will need to plan your time to make it accordingly.
Getting Started with Sourdough
To begin your sourdough baking journey, it’s important to understand the fundamentals of working with sourdough starter. This living organism is the key to achieving the distinct flavor and texture that sets sourdough babka apart.
Sourdough makes this version of babkas unique because not only are they more digestible, but the fermentation timeline makes the overall timeline longer than versions made with conventional store bought yeast.
This recipe also uses less sugar than more traditional versions for two important reasons:
- Sourdough and long fermentation gives the dough the time to develop more flavor so using large amounts of sugar isn’t needed, whereas conventional yeast breads use a lot of sugar to have a good flavor in a short timeline.
- Too much sugar in sourdough recipes can cause the fermentation to progress too quickly because it creates a large amount of available food for the wild yeast. This is an issue because we want our sourdough bread to be more digestible which means that the flour needs to be the primary source of food for the wild yeast.
But fear not, even if you’ve never worked with sourdough before, we’ve got you covered with step-by-step guidance to get you started.
See this post all about sourdough starters or get my free Sourdough Quick Start Guide!
How do you plan your bake?
Sourdough bread making requires special planning. This is especially true with enriched sourdough recipes like Sourdough Chocolate Orange Mini Babkas!
For your planning:
- 6 to 10 hours for starter preparation
- 6 to 10 hours bulk fermentation
- 2 1/2 to 5 hours proofing
If you need help picturing that planning for a holiday like St. Nicholas Day, you likely want to have this for breakfast. So in order to not do baking at odd hours, use this example to plan your bake:
- Two days before St. Nicholas Day: prepare the starter and leave at room temp
- Day before St. Nicholas Day morning: Prepare the dough, cover, and leave at room temp
- Day before St. Nicholas Day : Prepare filling. Divide and shape the dough, cover, and leave at room temp to proof for 2 1/2 to 4 1/2 hours (the maximum time is avoided so it won’t overproof as proofing continues in next steps due to overnight chill). Put babkas into the fridge overnight.
- St. Nicholas Day morning: Take babkas out to come to room temperature for 30-60 minutes. After that time, preheat oven and bake the babkas for breakfast or brunch!
Giving your dough ample time to ferment and proof will yield great results. Click the link below to learn more about proofing:
3 important things to know when making Sourdough Chocolate Orange Babka
- This recipe uses a 100% hydration starter. This style of starter is familiar to most sourdough bakers making it easier to attempt this recipe.
- Don’t rush the timeline. Plan your time well and make sure it is fully fermented before shaping and that you wait until it is proofed before baking. See these articles on bulk fermentation and proofing for helpful tips and indications of readiness. I like to use Cambro bins for the dough bulk ferment to help visually see when the dough has doubled.
- When portioning the filling evenly as the recipe describes, you can use a half tablespoon or I recommend using a food scale. Tare the bowl of filling so the scale reads zero then you can take out the portion (15g) and the scale will begin to go down to -15 for the first one, -30 for the next and so on.
Best sourdough recipes for holiday baking
Here are some of my favorite sourdough bread recipes for holidays like Christmas, Thanksgiving, Easter, and others:
- Sourdough Cinnamon Twist Wreath Bread (this is the best sourdough recipe that works for any occasion!)
- Soft, Fluffy Sourdough Discard Sugar Cookies
- Sourdough Jam-Filled Star Bread
- Gingerbread Scones with Eggnog Icing (Sourdough Discard)
- Sourdough Christmas Tree Pull-Apart Rolls
- Easy Sourdough Discard Gingersnap Crackers Recipe
- Sourdough Pan Dulce Conchas
- Sourdough Challah Bread
- Sourdough Cinnamon Rolls
If you’re thinking of preparing this recipe for St. Nicholas Day or another occasion, let me know!
After you try it, send me a note, leave a review comment, or tag me on facebook or instagram @livingbreadbaker
I enjoy seeing how you share this bread for the holiday with your family and friends. I’m glad I can be a part of your special holiday in some small way.
Make sure to use the share button to make sure your sourdough baking friends have this recipe!
Just getting started with sourdough?
A competent guide transforms sourdough baking from overwhelming to uncomplicated and fun!
Get My Free Quick Start Sourdough Guide: Learn the key terms and concepts in sourdough baking, including the differences between active sourdough starter and sourdough discard, and how to care for your starter.
Get My Free Sourdough Starter Making Workbook: Follow the steps in my workbook to make your own sourdough starter from scratch in 7 days or less!
Start Baking Sourdough Confidently—Take the Intro to Sourdough Course for Just $27!
Time Planning Help for Sourdough Baking
The #1 need for sourdough bakers is help with time planning, so I created a resource for you.
Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.
Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.
Get my free menu planning template: I use this template to plan my groceries, all our meals, and cooking and sourdough baking prep.
Living Bread Baker posts mentioned
Recommendations for learning sourdough
When is sourdough bulk fermentation finished?
When is sourdough finished proofing?
Easter sourdough bread recipes
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2 qt. and 4 qt. Cambro set for dough bulk ferment (I use the smaller one for large batches of starter)
Shun Bread Knife (my favorite)
Wusthof Bread Knife (I love this one too, less expensive)
FREE Sourdough Quick Start Guide
My Intro. to Sourdough online course
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Sourdough Chocolate Orange Mini Babkas for St. Nicholas Day
Equipment
- Food Scale
- food container
- small pot
- large bowl
- zester
- Spoon
- plastic dough scraper
- 2 Baking Sheets
- Parchment Paper
- glass bowl
- Rolling Pin
- Pastry brush
- serrated bread knife
- Cooling Rack
Ingredients
FOR THE STARTER
- 15 grams sourdough starter 1 tablespoon
- 60 grams water ¼ cup plus 3 tablespoons
- 60 grams all-purpose flour ⅔ cup
FOR THE DOUGH
- 130 grams whole milk ½ cup
- 100 grams starter about ½ cup
- 60 grams white cane sugar 4 tablespoons
- 500 grams all-purpose flour 3½ cups plus 1 tablespoon
- Zest of 1 orange
- 28 grams unsalted butter melted (2 tablespoons)
- 6 grams salt 1 teaspoon
FOR THE FILLING
- 50 grams semisweet chocolate chips ¼ cup
- 28 grams unsalted butter at room temperature (2 tablespoons)
- 60 grams white cane sugar 4 tablespoons
Instructions
- MAKE THE STARTER: About 6 to 10 hours before mixing your dough, combine the starter, water, and flour in a clean container. Cover and leave at room temperature until doubled in volume and bubbly.
- WARM THE MILK: Heat the milk until it reaches a temperature of 110°F to 120°F. Let cool to 80-100°F before continuing with next steps.
- WEIGH THE INGREDIENTS: Tare a mixing bowl, then combine 120 grams of warm milk, 100 grams of starter, and the sugar. Allow the sugar to dissolve. Then, add the flour and the orange zest.
- MIX: Mix the ingredients together until a shaggy dough is formed, then add the melted butter and the salt. Mix to combine.
- KNEAD: Turn the dough out onto a work surface and knead for 10 to 15 minutes by hand or 4 to 8 minutes with a dough hook in a stand mixer on the lowest two speeds, until the dough is smooth, is no longer sticky, and releases easily from the bowl or work surface.
- BULK FERMENT: Cover the dough and ferment for 6 to 10 hours, until doubled in volume.
- PREPARE THE BAKING SHEETS: Line two flat baking sheets with parchment paper and set aside.
- PREPARE THE FILLING: Place the chocolate chips in a glass or other microwave-safe bowl and microwave for 30 seconds. Add the butter and sugar and stir until smooth. Set aside.
- DIVIDE: On an unfloured work surface, divide the dough into 8 pieces (about 119 grams each).
- SHAPE: With a rolling pin, roll a piece of dough into a 5-by-9-inch rectangle. Brush on about ½ tablespoon (15 grams) of filling, leaving a ½-inch border along the edges. Roll the dough up from one of the long sides to the other to make a 9-inch-long rope. Use a serrated bread knife to cut the rope of dough down the center from one end to the other, leaving a ½-inch section at the end uncut. Twist the cut ends around one another three times with the inside layers facing out. Wrap the end of the twisted end around the intact end and pinch under to seal together in a twisted babka shape. Repeat with the remaining dough. Place the babka on the baking sheet 2 inches apart.
- PROOF: Cover and proof for 2 ½ to 5 hours, until about 1½ times larger in volume. Touching the dough should leave an indentation.
- PREHEAT: Preheat the oven to 375°F.
- BAKE: Place the first pan in the oven, reduce the heat to 350°F, and bake for 20 to 24 minutes, until the bread is golden brown. Move the finished babkas to a cooling rack. Repeat this step with the second pan.
- COOL: Cool for 15 to 20 minutes on a cooling rack before serving.
This recipe did not work for me as written. I added 2 eggs and more butter to get the dough to come together, then they worked out nicely.
I’m sorry to hear that. I’m glad you enjoyed your version. 😉