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Sourdough Double Chocolate Babka Rolls

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Sourdough Double Chocolate Babka Rolls are a decadent vegan-friendly treat that combines the richness of double chocolate and the tangy softness of sourdough. These rolls are easy to shape, and they pack in both chocolate in the dough and filling, offering a perfect indulgence.

  • Total Time: 6 hours 45 minutes
  • Yield: 8 rolls

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, 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

Instructions

  1. Build the Levain: Mix the sourdough starter, bread flour, and water. Leave to rise at around 28°C (82°F) for about 4 hours, until it triples in size.
  2. Prepare the Yudane: Combine the boiling water and bread flour, and let it cool to room temperature.
  3. Make the Dough: In a stand mixer, combine levain, dough ingredients (except butter), and mix for 5-6 minutes. Add vegan butter and mix for 10-12 minutes until the dough passes the windowpane test. Let it rise for 3 hours or until doubled in size.
  4. Prepare the Filling: Melt the dark chocolate and vegan butter. Stir in sugar, almond butter, vanilla extract, and sea salt until smooth. Let cool slightly before spreading on the dough.
  5. Shape the Dough: Once dough has risen, punch it down, roll it out to a 16×12-inch rectangle, and spread the chocolate filling. Roll tightly and cut into 8 rolls using dental floss.
  6. Second Rise: Place rolls on a tray and let rise for 3 hours, until doubled in size.
  7. Egg Wash: Mix sugar and water. Brush over the rolls before baking.
  8. Bake: Preheat oven to 180°C (350°F). Bake for 25-30 minutes or until golden brown.
  9. Cool and Serve: Let rolls cool for a few minutes before serving. Best enjoyed warm.

Notes

Nutty filling: Add chopped hazelnuts or walnuts to the chocolate filling.

Cinnamon sugar: Swirl cinnamon and sugar into the dough for a spiced version.

Filling variations: Swap almond butter for peanut butter, tahini, or cashew butter.

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

  • Author: Chloe Mae
  • Prep Time: 45 minutes
  • Cook Time: undefined
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 roll
  • Calories: 300
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://simpledishrecipe.com/sourdough-double-chocolate-babka-rolls/