Name: Sea Salt Chocolate Babka
Prep time: 2 h
Total time: 2 h
Yield: 8 servings
Ingredients: 3 cups (375g) all-purpose flour; 1/4 cup (50g) granulated sugar; 2 1/4 tsp (1 packet) instant yeast; 1/2 tsp fine sea salt; 2/3 cup (160ml) warm milk; 2 large eggs, room temperature; 1/4 cup (60g) unsalted butter, softened; 1 cup (170g) dark chocolate, chopped; 1/3 cup (65g) brown sugar; 1/3 cup (75g) unsalted butter, melted (for filling); 2 tbsp unsweetened cocoa powder; 1/2 tsp flaky sea salt (plus extra for topping); 1 egg (for egg wash); 1 tbsp water

Sea Salt Chocolate Babka

miradugm

This Sea Salt Chocolate Babka is a show-stopping treat—a pillowy, buttery brioche-style bread swirled with ribbons of rich, melty chocolate and finished with a sprinkle of flaky sea salt. The contrast of sweet, bittersweet, and salty notes makes every bite unforgettable, while the beautiful twisted layers ensure a striking presentation. It’s perfect for breakfast, brunch, or a decadent snack, and the aroma as it bakes will fill your kitchen with irresistible warmth. Whether served with coffee or as a dessert centerpiece, this babka is pure comfort and elegance in every slice.

Ingredients

Instructions

In a large bowl, combine flour, sugar, yeast, and salt. Mix well.
Add warm milk, eggs, and softened butter. Mix until a shaggy dough forms.
Knead the dough on a floured surface for 8-10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled (about 1 hour).
Meanwhile, prepare the filling: In a bowl, mix melted butter, brown sugar, cocoa powder, and chopped chocolate until combined.
Punch down the risen dough and roll it out on a floured surface into a 12x16-inch rectangle.
Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border. Sprinkle with 1/2 tsp flaky sea salt.
Starting from a long edge, tightly roll up the dough into a log. Slice the log lengthwise in half to expose the chocolate layers.
Twist the two halves together, cut sides up, and tuck the ends under. Transfer to a parchment-lined loaf pan or shape free-form for a rustic look.
Cover and let rise for 30 minutes. Preheat oven to 350°F (175°C).
Beat 1 egg with 1 tbsp water for an egg wash. Brush over the babka.
Bake for 35-40 minutes, until golden and cooked through. If browning too quickly, tent with foil.
Cool in the pan for 15 minutes, then transfer to a rack. While still warm, sprinkle with extra flaky sea salt. Slice and enjoy!