Cookie Dough Babka

I love the idea of a bread that doesn't know if it's cake, dessert, breakfast, or a snack. The opportunities for babka are limitless because there are no rules. You could truly make any combination of flavors for the filling, but I'll share what I came up with˙ᵕ˙

Sourdough babka, with a tollhouse inspired filling. It's the perfect not-too sweet enriched loaf. It's nice and soft, but strong enough to make a delicious toasted PB&J, or a toasted fluffernutter on the chocolatey babka bread. It's a great loaf to make to impress your friends, and compliment any breakfast table.

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Don't be intimidated by the braiding, we are not here to be perfect! I do a simple down the middle cut and the beautiful layers will still be eye-catching and delicious. I will attach a video on how I made simple plaits for the babka bread. I was testing 2 different dough recipes to see which one I preferred. This final version I'm sharing is what I make myself and enjoy here with my family and friends. This version uses sourdough discard and a small amount of yeast. This dough is enriched, meaning it contains egg and sugar and milk. It has more of a combination of cake and bread in both taste and texture.

TikTok Visuals

Yield: 2 loaves

Babka's proofing!!

What You'll Need:

• For the Babka Dough

  • 1 cup warm milk

  • 1 1/2 tsp yeast

  • 1 egg

  • 1 tsp vanilla

  • 1/2 cup granulated sugar

  • 4 TB warm/ room temp butter

  • 100 g sourdough discard

  • 3 1/2 cups AP flour

  • 1 tsp salt

    
    

• For the Cookie Dough Filling:

  • 6 TB room temperature butter

  • 1/3 cup brown sugar

  • 1 tsp vanilla

  • 1 cup mini chocolate chips

  • 1 tsp salt

Let's Make It:

1. To make our dough, we are going to get out a large bowl and our stand mixer with the dough hook attachment.

   
   

2. In a microwave safe dish, heat up your milk to about 90 degrees F. (About 30 seconds)

   
   

3. In your large bowl, combine your warm milk, sourdough discard, sugar, and egg. Mix together until combined.

   
   

4. Add your flour one cup at a time and knead together for about 2 minutes. As the dough starts to come together add your butter one pat at a time. Knead for another 2 minutes.

   
   

5. Let sit at room temp (preferably the warmest part of your house) for 90 minutes or until doubled in size.

   
   

6. While your dough proofs, make your filling.

   
   

7. In a small bowl with a hand mixer (or your hands and a whisk) Combine your sugar, butter, vanilla, and salt. Add your chocolate chips at the end and mix to combine.

   
   

8. When your dough has doubled in size, flour your surface and roll it out into a large rectangle. About 12x14 in.

   
   

9. Using a rubber spatula, spread your filling across the entire surface of your dough.

   
   

10. Roll the entire loaf inward towards the middle. Rolling it inward like we are making a cinnamon roll log.

    
    

11. Cut the log in half. Set one aside.

    
    

12. Cut the log down the middle but leave it attached at the top.

    
    

13. Turn your dough slightly outwards to show the layers of filling. Fold one of the columns over the other and then pinch to seam together at the end. It will look like a twisted loaf.

    
    

14. Place your babka into a bread loaf pan, lined with parchment paper, and let it rest for 45 minutes at room temp.

    
    

15. Preheat your oven to 375°

    
    

16. Brush your dough with egg wash (one egg and 1/4 cup water whisked together)

    
    

17. Bake for 45 minutes.