Babka Sourdough

Ingredients

For the Dough:

• 150 g sourdough starter

• 1 cup whole milk

• ¼ cup sugar

• 1 egg + 1 egg yolk

• ¼ cup water

• 4¼ cups all-purpose flour

• 6 tablespoons unsalted butter, softened

• ¾ teaspoon salt

• 2 tablespoons olive oil

For the Filling:

• ½ cup brown sugar

• ¼ cup cinnamon

• 6 tablespoons unsalted butter, softened

Instructions

1. Prepare the dough
   In a large bowl, combine the sourdough starter, milk, sugar, egg, egg yolk, and water. Mix well.
   Add the flour, softened butter, salt, and olive oil. Mix and knead until a soft, smooth dough forms.

2. First rise (overnight)
   Cover the dough and let it rise at room temperature for about 12 hours, or until doubled in size.

3. Prepare the filling
   In a small bowl, mix the brown sugar, cinnamon, and softened butter until it forms a spreadable paste.

4. Shape the babka
   Roll out the dough into a rectangle. Spread the filling evenly over the dough.
   Roll it up tightly into a log, then slice it lengthwise and twist the two halves together to create the babka shape.

5. Second rise
   Place the shaped dough into a greased loaf pan. Cover and let it rise again at room temperature for another 12 hours, or until puffy and well-risen.

6. Bake
   Preheat the oven to 380°F (193°C).
   Bake the babka for about 20 minutes, or until golden brown.

7. Cool and serve
   Remove from the oven and take it out of the pan. Let it cool for 1–2 hours before slicing so it sets properly.

Tips

• Since this is a sourdough recipe, the dough may take longer to rise depending on room temperature—be patient and wait until it has clearly doubled.

• Avoid cutting the babka right away; letting it cool for 1–2 hours helps the texture set and keeps the layers intact.

• You can brush the top with milk or egg wash for a golden finish.