Sour Cream Babka
Indulge in the irresistibly rich and tender goodness of Sour Cream Babka, a show-stopping loaf that combines pillowy dough with a swirl of decadent fillings like chocolate chips, cinnamon sugar, or jam. This recipe takes classic babka to new heights by incorporating sour cream into the dough, adding a tangy richness and velvety texture that's perfect for breakfast, dessert, or an afternoon treat. With steps like creating a soft, buttery dough, rolling and twisting it into a stunning braided loaf, and finishing with a glossy egg wash, this homemade babka is as beautiful as it is delicious. Whether enjoyed fresh out of the oven or the next day, this babka offers bite after bite of sweet, comforting perfection.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.5 cup Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 0.5 cup Whole milk
- 0.5 cup Unsalted butter
- 0.5 cup Sour cream
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Chocolate chips (for filling; or substitute cinnamon sugar, jam, or Nutella)
- 1 whole Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast. Stir to mix evenly.
In a small saucepan, heat the whole milk and unsalted butter over low heat until the butter is just melted. Remove from heat and let it cool to about 110°F.
In a medium bowl, whisk together the sour cream, eggs, and vanilla extract until smooth. Slowly add the cooled milk and butter mixture to this bowl, mixing until combined.
Pour the wet ingredients into the dry ingredients in the large bowl. Mix with a wooden spoon or use a stand mixer fitted with the dough hook attachment. Knead for about 8-10 minutes (or 5-7 minutes in a mixer) until the dough is smooth and slightly sticky.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise for about 1.5 to 2 hours, or until it doubles in size.
Once doubled, punch down the dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, roughly 16x12 inches.
Spread the filling (e.g., chocolate chips, cinnamon sugar, or jam) evenly over the surface, leaving a 1-inch border around the edges.
Starting from one of the longer edges, roll the dough tightly into a log. Pinch the seam to seal.
Using a sharp knife, cut the log lengthwise down the middle to expose the filling. Twist the two halves together into a braid, keeping the cut sides facing up.
Transfer the braided dough into a greased 9x5-inch loaf pan. Cover loosely and let rise again for about 30-45 minutes, or until puffy.
Preheat your oven to 350°F. Brush the top of the babka with egg wash to give it a shiny finish as it bakes.
Bake the babka in the preheated oven for 35-40 minutes, or until the top is golden brown and the internal temperature reads at least 190°F.
Let the babka cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
4836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 476 mg | 21% | |
| Total Carbohydrate | 685.5 g | 249% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 290.3 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 718 mg | 55% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 2005 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
