Sourdough Double Chocolate Babka Rolls

Why You’ll Love This Recipe

• Double the chocolate: Chocolate is incorporated into both the dough and the filling, making it a chocoholic’s dream.

• Sourdough twist: The dough is made with a sourdough starter, which gives it a unique flavor and texture.

• Vegan-friendly: These rolls are made without dairy or eggs, making them suitable for vegans.

• Easier than traditional babka: The rolls are easier to shape and bake, eliminating the messiness of classic babka.

• Soft, fluffy, and slightly nutty: The combination of the Yudane method and ancient grains results in rolls that are light, tender, and full of flavor.

Ingredients

Stiff Levain (40% hydration)

• 35g sourdough starter (40% hydration)

• 60g bread flour

• 24g water

Dough

• 104g bread flour

• 78g spelt flour

• 18g Dutch-processed cocoa powder

• 25g sugar

• 130–140g plant milk (depending on dough consistency)

• 5g salt

• 100g stiff levain (from above)

• 25g vegan butter

Filling

• 30g vegan dark chocolate chips (72%)

• 30g vegan unsalted butter

• 30g almond butter (or any nut/seed butter, tahini works too)

• 1 tsp vanilla extract

• 2 tbsp sugar

• Pinch of sea salt

Egg Wash

• 2 tbsp sugar

• 3 tbsp water

Yudane

• 60g boiling water

• 60g bread flour

Directions

1. Build the Levain:
Mix the sourdough starter, bread flour, and water in a bowl. Leave it to rise at around 28°C (82°F) for about 4 hours, or until it triples in size.

2. Prepare the Yudane:
Combine the boiling water and bread flour, and let it cool to room temperature. This will create a soft, smooth dough mixture that helps with the texture of the final rolls.

3. Make the Dough:
In the bowl of a stand mixer, combine the levain, all the dough ingredients (except the butter), and mix for 5–6 minutes until gluten begins to form. Gradually add the vegan butter and continue mixing for 10–12 minutes until the dough passes the windowpane test (it should stretch without tearing). Let the dough rise for 3 hours or until doubled in size.

4. Prepare the Filling:
Melt the dark chocolate and vegan butter together in a heatproof bowl over simmering water. Stir in the sugar, almond butter, vanilla extract, and sea salt until smooth. Allow the mixture to cool slightly before spreading it on the dough.

5. Shape the Dough:
Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a 16×12-inch rectangle. Spread the chocolate filling evenly on the dough, leaving a ½-inch border. Roll the dough tightly from the long side into a log. Use dental floss to slice the log into 8 rolls.

6. Second Rise:
Place the rolls on a baking tray (or in a cast iron pan). Cover with a cloth and let them rise for 3 hours, or until doubled in size.

7. Egg Wash:
Mix the sugar and water together to create an egg wash. Brush this wash over the rolls before baking.

8. Bake:
Preheat the oven to 180°C (350°F). Bake the rolls for 25–30 minutes, or until they are golden brown on top.

9. Cool and Serve:
Let the rolls cool for a few minutes before serving. These rolls are best enjoyed warm, but they’re just as delicious at room temperature.

Servings and Timing

This recipe makes about 8 rolls.
Prep time: 45 minutes
Rise time: 6 hours (includes levain and dough rise)
Bake time: 25–30 minutes
Total time: 6 hours 45 minutes

Variations

• Nutty filling: Add chopped hazelnuts or walnuts to the chocolate filling for extra crunch.

• Cinnamon sugar: Swirl some cinnamon and sugar into the dough for a spiced version of these rolls.

• Filling variations: Swap the almond butter for peanut butter, tahini, or cashew butter to change the flavor.

• Glaze: Drizzle with a simple powdered sugar glaze or a dark chocolate glaze for extra indulgence.

Storage

• Room temperature: Store any leftover rolls in an airtight container for up to 2–3 days.

• Freezing: Freeze the unbaked rolls (after shaping them) on a tray, then transfer to a bag. Bake them straight from frozen, adding a few extra minutes to the baking time.

• Reheating: Reheat leftover rolls in the oven at 300°F for 10–15 minutes to restore their warmth and softness.

FAQs

Can I use all-purpose flour instead of spelt flour?

Yes, you can substitute all-purpose flour for the spelt flour, but the texture may be slightly different. Spelt flour gives a slightly nuttier, richer flavor.

Can I make these rolls ahead of time?

Yes, you can prepare and shape the rolls the night before, refrigerate them overnight, and bake them the next morning.

Can I use a different nut butter?

Yes, any nut or seed butter will work well in the filling. Peanut butter, cashew butter, or tahini are all great substitutes.

Can I skip the Yudane method?

The Yudane method adds extra softness to the dough, but it’s not absolutely necessary. You can skip it, but the texture of the rolls may be a bit different.

Conclusion

Sourdough Double Chocolate Babka Rolls are a luxurious yet approachable dessert or snack, combining the tangy richness of sourdough with the indulgent goodness of double chocolate. With their soft, tender crumb and gooey chocolate filling, these rolls are perfect for anyone who loves chocolate and wants a unique twist on a classic treat. Whether you serve them for brunch or dessert, these rolls will be a hit every time.

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