These Sourdough Double Chocolate Babka Rolls are a perfect blend of flavors and textures. The tangy sourdough dough is complemented by the rich, creamy chocolate filling, creating a sweet, decadent treat that isn’t overly sweet. With a light, fluffy texture and the depth of flavor from the sourdough starter, these rolls are an irresistible addition to your baking repertoire. They’re vegan-friendly, so everyone can enjoy them, and they’re easy to make—no more struggling with complicated babka braids!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
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 well 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 35g of sourdough starter with 60g bread flour and 24g water. Leave it to rise until it has tripled in size (about 4 hours at 28°C).
2. Prepare the Yudane
Combine 60g of boiling water with 60g of bread flour. Allow it to cool before using.
3. Make the Dough
Add the levain, all dough ingredients (except butter), to a stand mixer. Mix for 5-6 minutes until gluten starts to form. Gradually add the vegan butter and continue mixing 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 butter in a heatproof bowl over simmering water. Stir in the sugar, almond butter, vanilla extract, and sea salt. Let the mixture cool slightly before spreading it onto the dough.
5. Shape the Dough
Degas the dough, then roll it out into a 16×12-inch rectangle. Spread the chocolate filling evenly across the dough, leaving a ½-inch border. Roll the dough tightly from the long side, then cut it into 8 rolls using dental floss for a clean cut.
6. Second Rise
Place the rolls on a baking tray or cast-iron pan. Cover and let rise for 3 hours, or until the rolls are doubled in size.
7. Egg Wash
Mix 2 tablespoons sugar with 3 tablespoons water and brush this wash over the rolls.
8. Bake
Preheat the oven to 350°F (180°C) and bake the rolls for 25-30 minutes, or until they are golden brown on top.
Servings and Timing
Yield: 8 rolls
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: Several hours (including rising time)
Nutritional Information (Approx. per roll)
Calories: 330 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 5g
Variations and Substitutions
Chocolate Filling: You can substitute the dark chocolate chips with any type of vegan chocolate or cocoa nibs for a slightly different texture and flavor.
Gluten-Free Version: To make these rolls gluten-free, use a gluten-free flour blend in place of the bread flour and spelt flour. Note that texture may vary.
Nut-Free: If you prefer a nut-free option, you can replace almond butter with sunflower seed butter or pumpkin seed butter.
Toppings: Top the rolls with a dusting of powdered sugar or drizzle with extra melted chocolate for an added treat.
Storage/Reheating
Storage: Keep leftover Sourdough Double Chocolate Babka Rolls in an airtight container at room temperature for up to 2 days.
Freezing: You can freeze the rolls for up to 1 month. Let them cool completely before wrapping tightly and freezing. Reheat in the oven or microwave when ready to serve.
Reheating: To reheat, wrap the rolls in foil and bake at 350°F for 10-15 minutes until warmed through.
FAQs
Can I make these rolls ahead of time?
Yes! You can prepare the dough and shape the rolls, then place them in the refrigerator overnight for the second rise. In the morning, simply bake them as directed.
Can I make these rolls without the sourdough starter?
Yes, you can replace the sourdough starter with instant yeast. Use about 7g of instant yeast in place of the starter, and adjust the rising times accordingly.
Are these rolls suitable for vegans?
Yes! This recipe is vegan-friendly, using plant-based milk and vegan butter, and the filling is dairy-free as well.
Can I substitute the spelt flour?
If you don’t have spelt flour, you can use all-purpose flour or whole wheat flour as a substitute.
How do I know when the rolls are done?
The rolls should be golden brown and puffed up. You can also use a thermometer to check that the internal temperature has reached 190°F (88°C) for fully baked rolls.
Conclusion
Sourdough Double Chocolate Babka Rolls are a deliciously decadent treat, blending the tanginess of sourdough with the richness of double chocolate. These vegan rolls are easy to make, full of flavor, and perfect for any chocolate lover. Enjoy them fresh from the oven or save some for later—they’re sure to become a family favorite!
Sourdough Double Chocolate Babka Rolls are a decadent vegan treat that combines tangy sourdough with rich double chocolate. With a fluffy texture and a deliciously creamy chocolate filling, these rolls are an indulgent dessert or snack, perfect for any occasion.
Filling: 30g vegan dark chocolate chips (72%), 30g vegan unsalted butter, 30g almond butter (or any nut/seed butter), 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
Build the Levain: Mix 35g of sourdough starter with 60g bread flour and 24g water. Leave to rise until tripled (about 4 hours at 28°C).
Prepare the Yudane: Combine 60g boiling water with 60g bread flour and allow it to cool before use.
Make the Dough: Add the levain, all dough ingredients (except butter) to a stand mixer. Mix for 5-6 minutes, then add butter and mix for 10-12 more minutes until smooth. Let rise for 3 hours, or until doubled in size.
Prepare the Filling: Melt dark chocolate and butter over simmering water. Stir in sugar, almond butter, vanilla extract, and sea salt. Cool before spreading on dough.
Shape the Dough: Degas dough, roll to a 16×12-inch rectangle. Spread chocolate filling, roll from the long side, cut into 8 rolls with dental floss.
Second Rise: Place rolls on a tray, cover, and rise for 3 hours until doubled in size.
Egg Wash: Mix 2 tbsp sugar with 3 tbsp water, brush over rolls.
Bake: Preheat oven to 350°F (180°C). Bake for 25-30 minutes until golden brown.
Notes
Chocolate Filling: You can substitute dark chocolate chips with vegan chocolate or cocoa nibs for different texture and flavor.
Gluten-Free Version: Use a gluten-free flour blend in place of bread and spelt flours. The texture may vary.
Nut-Free: Replace almond butter with sunflower seed butter or pumpkin seed butter for nut-free option.
Toppings: Add powdered sugar or drizzle with extra melted chocolate for extra indulgence.
