Rose Cacao Sourdough Babka

Rose Cacao Sourdough Babka

Sweet Levain

• 5 g coconut sugar
• 15 g active whole wheat sourdough starter 100% hydration
• 30 g plant based milk (I used oat)
• 40 g all-purpose flour

Tangzhong

• 80 g plant based  milk (I used oat)
• 20 g all-purpose flour

Main Dough

• 320 g all-purpose flour
• 45 g coconut sugar
• 90 g almond butter
• 130 g plant based milk (I used oat)
• all the tangzhong
• all the levain
• 6 g sea salt
• 65 g olive oil

Rose Cacao Filling:

• 110 g coconut sugar
• 50 g cacao powder
• 1/4 tsp sea salt
• 95 grams olive oil
• 1/4 tsp rose essential oil
• 60 g cacao nibs
• 1 tbsp rose petals

Syrup

• 40 g water
• 40 g coconut sugar

INSTRUCTIONS

Sweet Levain

Combine sugar, sourdough starter, milk, and flour in a bowl to make the levain. Place it in a warm spot, for 8-10 hours, or until the levain has doubled/tripled in size.

Tangzhong

Add the flour and milk to a small pot. Heat up over medium heat, while stirring with a whisk, until the mixture thickens. Transfer to a jar and cover with plastic wrap. To avoid a skin forming, make sure the plastic wrap touches the entire surface of the tangzhong. Cool to room temperature before continuing with the next step.

Main Dough

To a large bowl, add flour, sugar, almond butter, milk, all the levain, and all the tangzhong. Mix until just combined. Allow it to rest for 30 minutes. Add the salt and knead by hand for 5 minutes. Continue to knead while you drizzle in oil, one to two tablespoons at a time. When all the oil is added, continue kneading until your dough passes the window-pane test. This typically takes about 15-20 minutes. Transfer the dough to a clean, lightly oiled bowl and proof for two hours. After the two hours proof, you can transfer the dough to the fridge and let it cold-proof for at least 5 hours, or up to overnight.

Chocolate Filling

To prepare the filling, mix together the sugar, oil, cacao powder, salt, and essential oil until completely smooth. The mixture should be thick and slightly grainy. Set the bowl aside until needed.

Shaping

Place the dough onto a floured work surface and roll it out into a square that measures about 13×13 inches. Evenly spread out the filling, leaving a ½ inch border all around. Sprinkle on the rose petals and cacao nibs. Use both hands to roll up the square like a roulade. Push in the sides to even out the roll. Next, with a clean sharp knife, cut the roll in half lengthwise. Begin to tightly twist the pieces over and under each other to form something that resembles a braid. Pinch the ends together to seal. Gently tuck in the ends and transfer to a bread tin. Cover the tin loosely with plastic wrap and proof at for 6-8 hours.

Bake and Prepare The Syrup

Preheat your oven to 400 degrees Fahrenheit. Bake the babka for 20 minutes, then reduce the oven temperature to 350 degrees Fahrenheit and bake for another 20 minutes. Cover with aluminum foil if it browns too quickly.

While the babka is in the oven, you can make the syrup:
Add sugar and water to a small pot over medium heat. Stir until the sugar dissolves. Take the syrup off the heat and leave to cool. When the babka is out of the oven, immediately brush/pour over the syrup. Then leave it in the bread tin until it is cool enough to handle. Transfer to a wire rack to cool. Slide and enjoy!