Sourdough discard Babka
330 g bread flour35 g sugar7 g kosher salt100 grams Whole Milk, room temperature1 Egg120g of sourdough discard starter55 grams Unsalted Butter
Chocolate filling
80 g dark chocolate (85%)70 g unsalted butter15 g powdered sugar10g cocoa powder1tbs. Pistachio
Cream cheese raspberry filling
100g cream cheese40g sugar1/4tsp vanilla paste3g raspberry flakes Mix the dough on low speed for 2-3 minutes until the dough comes together. Increase the speed to medium and mix for about 4-5 minutes. add butter, one part at a time mix until it’s incorporated with the dough. Continue mixing for another 7-8 minutes or until the dough is smooth. Transfer the dough to a mixing bowl, cover, and place it in a warm place, let it proof for about 4 hours. (My kitchen is about 23.5c.)Refrigerate the dough overnight or about 5-18hours) Place the dough onto a floured work surface and roll it out into a square, approximately 35×35 cm. Evenly spread out the filling using an offset spatula then roll up the square into a log.Transfer to the fridge, seam side down, and rest for about 20 minutes
