Sourdough Babka Bites
Recipe type: Holiday bread
Cuisine: Eastern European/ Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 48
Chocolate swirled sweet bread baked in mini muffin cups.
  • For the Sponge:
  • ½ C active sourdough starter (100% hydration)
  • 1 tsp. sugar
  • ¼ C. (35g) all purpose unbleached flour
  • For the Dough:
  • ¼ cup (50g) granulated sugar
  • 2 C (280g) all purpose unbleached flour
  • pinch of salt
  • 4 T unsalted butter (or margarine), softened
  • ¼ cup (60ml) canola/vegetable oil
  • 1 large egg plus 1 egg white
  • For the Filling:
  • ½ cup (1 stick) butter (or margarine)
  • ¼ cup (20g) unsweetened cocoa powder
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (60g) mini chocolate chips
  1. Mix the sponge ingredients together and cover loosely. Let stand at room temperature or in a warm place until the mixture is bubbly and light. I typically do this overnight on my counter or in the oven with the light on.
  2. In the bowl of a mixer fitted with the dough hook, add the bubble sponge and the remaining dough ingredients and mix until combined.
  3. Cover the bowl with plastic wrap and let rise until doubled. I let mine sit a couple hours at room temperature and then moved it to the fridge overnight. Let it come back to room temperature before continuing.
  4. Make the filling by beating the butter until creamy. Add the cocoa and sugar and beat until combined.
  5. Preheat the oven to 325F/160C. Divide the dough in half. On a lightly floured surface, roll half the dough out into a 9"x12" rectangle. Gently spread half of the filling over the dough using a silicone spatula. Sprinkle with half of the chocolate chips. From one of the long sides, roll the dough up into a cylinder. Cut the cylinder into ½" slices (you will have approximately 24). Place each slice into a paper-lined mini-muffin cup well.
  6. Bake for 20 minutes, or until lightly golden. Store covered at room temperature for up to four days or freeze for up to three months.
Recipe by BakeNQuilt at