Cookwith

Name: Sea Salt Chocolate Babka
Prep time: 2 h
Total time: 2 h
Yield: 8 servings
Ingredients: 2 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 1 packet (2 1/4 tsp) instant yeast; 1/2 tsp fine sea salt; 1/2 cup whole milk, lukewarm; 2 large eggs, room temperature; 1/4 cup unsalted butter, softened; 1/2 cup semisweet chocolate chips; 1/4 cup unsweetened cocoa powder; 1/3 cup brown sugar; 1/4 cup unsalted butter, melted (for filling); 1 tsp vanilla extract; 1/2 tsp flaky sea salt (plus more for topping); 1 egg (for egg wash)

Sea Salt Chocolate Babka

miradugm

Sea Salt Chocolate Babka is a luxurious twist on the classic Eastern European sweet bread. This babka is pillowy and buttery, with a rich chocolate swirl running through every bite. The crowning touch is a sprinkle of flaky sea salt, which perfectly balances the bittersweet chocolate and brings out the dough’s subtle sweetness. Its beautiful, twisted shape makes it as stunning to present as it is delicious to eat. Enjoy it for breakfast, dessert, or an indulgent snack—each slice delivers a perfect harmony of soft bread, gooey chocolate, and a delicate crunch of salt.

Ingredients

Instructions

In a large bowl, whisk together flour, sugar, instant yeast, and fine sea salt.
In a separate bowl, combine lukewarm milk, eggs, and softened butter. Mix well.
Add wet ingredients to dry ingredients and knead (by hand or mixer) for 8-10 minutes until a smooth, elastic dough forms.
Cover the bowl and let dough rise in a warm place for 1 hour, or until doubled in size.
While dough rises, make the filling: In a bowl, mix melted butter, cocoa powder, brown sugar, vanilla extract, and chocolate chips until well combined.
Once risen, punch down dough and roll out on a floured surface to a 10x16-inch rectangle.
Spread chocolate filling evenly over the dough, leaving a 1/2-inch border.
Sprinkle 1/2 tsp flaky sea salt over the filling.
Starting from the long side, tightly roll up the dough into a log. Slice the log lengthwise to expose the layers.
Twist the two halves together, keeping the cut sides facing up, then transfer to a parchment-lined loaf pan or shape into a round on a baking sheet.
Cover and let rise for 30-40 minutes.
Preheat oven to 350°F (175°C). Brush babka with beaten egg for shine.
Bake for 30-35 minutes, until deep golden brown and cooked through.
While still warm, sprinkle with extra flaky sea salt. Cool slightly before slicing and serving.