Issy’s Sourdough Gingerbread Babka Recipe

Ingredients

For the dough:

  • 200g active sourdough starter (fed with 25g sugar)
  • 355g Canadian Great White Flour
  • 215g whole egg, about 4 eggs
  • 7g sea salt
  • 58g caster sugar
  • 215g unsalted cubed butter (cold)

Gingerbread filling:

  • 1 Tbsp ground allspice, cinnamon, ginger
  • ½ Tbsp ground cloves and nutmeg
  • 185g unsalted cubed butter (soft)
  • 90g brown sugar

Buy the flour:

 Canadian Bread Flour
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Canadian Bread Flour
£2.70 - £13.20
100% Canadian Great White Bread Flour
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Another beautiful Christmas bake from Isobel “issys_bread_and_stuff” Davies – this time for a Sourdough Gingerbread Babka! Give this brilliant Sourdough bake a go, or use it for inspiration now!

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Sourdough Gingerbread Babka Baking Method:

  1. Combine the egg, flour and active sourdough starter in the stand mixer bowl and mix on low with a dough hook for 6-7 mins and then medium for 5 mins. Then ret on the counter for 30 mins.
  2. After the rest add the sea salt and caster sugar to the bowl and mix for 10 mins on low speed.
  3. Once the sugar and salt have combined you can start to add the cubed butter slowly. Add the butter into the mixer a couple of pieces at a time and scape down the bowl at regular intervals. Continue mixing for another 15 mins until you've achieved a smooth looking dough.
  4. Transfer the dough to greased container and rest on the counter for 3-4 hours, its okay if it doesn't rise too much during this time!
  5. Put the dough in the fridge for 2 hours until its firmed up and ready to shape, its at this point you can start the combine the gingerbread filling - use about 18g of the powders.
  6. Take the dough out of the fridge and onto a floured surface, roll it out into a 20 x 45cm rectangle.
  7. Spread the filling onto the dough in an even layer leaving a ½ inch gap around the edges, then tightly roll up from the short side and place seam side down.
  8. Cut through the middle of the dough lengthwise using a sharp knife so you are left with two pieces. With the filling exposed make an x with the two pieces and then twist the ends up. Try to keep the exposed filling side facing up.
  9. Place the dough into a buttered loaf tin, and try to arrange it so that the cut sides are facing up, then cover with cling film and leave at room temperature to proof for 12-16 hours.
  10. Preheat the oven to 200 degrees with a roasting pan in the bottom, once preheated put the babka in and pour some water in the preheated roasting tin. Turn the temperature down to 180 degrees and bake for 30 mins.
  11. Remove the pan of water and then bake for a further 15 mins - cover with foil if its getting to brown.
  12. Cool in the tin for a few mins then transfer to a cooling rack and enjoy!

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