Babka – just the name itself carries the promise of something special. A swirled, braided loaf that combines the best elements of a rich, buttery dessert brioche and traditional Jewish challah bread. But what if we told you there’s a version that’s taken this concept to the next level? Enter the Chocolate Chip & Sea Salt Swirl Babka—a mesmerizing loaf that combines the rich, melting dark chocolate filling with the magic of flaky sea salt. It’s soft, sweet, and utterly indulgent. Whether you’re baking for a cozy weekend treat, as a gift for loved ones, or to serve during breakfast, this Chocolate Chip & Sea Salt Swirl Babka will become an instant hit.
In this article, we’ll dive into the origins of Babka, break down the ingredients, and provide you with a detailed, easy-to-follow guide to recreate this stunning recipe. Let’s get started!
What is Chocolate Chip & Sea Salt Swirl Babka?
Chocolate Chip & Sea Salt Swirl Babka is a decadent, sweet bread that’s characterized by its light, airy texture, rich chocolate filling, and the perfect balance of flavors from the sea salt. The dough is soft and buttery, creating a base that’s the perfect canvas for the chocolate filling. With mini chocolate chips incorporated into the filling and a subtle sprinkle of flaky sea salt, each bite offers an explosion of flavors that is both sweet and slightly savory.
Babka, in general, is a type of braided bread filled with a variety of fillings like chocolate, cinnamon, or fruit. In this variation, sea salt provides a touch of contrast to the sweetness of the chocolate chips, making each bite irresistible.
The Origin of Babka
The origin of Babka dates back to Eastern Europe, where Jewish communities would bake it to celebrate festive occasions such as holidays and Shabbat. Originally, Babka was a humble, everyday bread, but it soon became more popular due to its rich fillings and stunning appearance.
In Poland, Babka (which means “grandmother” in Polish) was traditionally baked in a Bundt pan and filled with sweet fillings like cinnamon or chocolate. Over time, this simple loaf evolved and spread across various parts of the world, with new versions and fillings appearing in kitchens around the globe.
Today, Babka is adored by many, and chefs and bakers alike have begun experimenting with different ingredients and variations. Chocolate Chip & Sea Salt Swirl Babka is just one example of how this traditional recipe has been given a modern twist.
Ingredients for Chocolate Chip & Sea Salt Swirl Babka
For the Dough:
- ½ cup (120ml) warm milk (about 110°F / 43°C)
- 2 ¼ tsp (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar
- 3 cups (375g) all-purpose flour
- ½ tsp salt
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ⅓ cup (75g) unsalted butter, very soft
Chocolate Filling:
- ½ cup (115g) unsalted butter
- ½ cup (100g) brown sugar
- ½ cup (50g) cocoa powder (unsweetened)
- 4 oz (115g) dark chocolate, finely chopped or melted
- ¾ cup (120g) mini chocolate chips
- ½ tsp espresso powder (optional, enhances chocolate flavor)
For Finishing:
- 1 egg, beaten (for egg wash)
- Flaky sea salt (like Maldon or fleur de sel)
Optional Sugar Syrup (for a glossy finish):
- ¼ cup (50g) sugar
- ¼ cup (60ml) water
Step-by-Step Directions & Preparation Method Of Chocolate Babka
1: Prepare the Dough
- Activate the Yeast: In a small bowl, combine warm milk, yeast, and 1 tsp of sugar. Stir and let it sit for 5-10 minutes until it becomes foamy.
- Mix Dry Ingredients: In a large bowl or stand mixer, combine the flour, remaining sugar, and salt.
- Add Wet Ingredients: Add eggs, vanilla, and the yeast mixture to the dry ingredients. Mix until everything is combined.
- Incorporate Butter: Gradually add the softened butter, one tablespoon at a time, kneading it into the dough until fully incorporated.
- Knead the Dough: Knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky (but not sticky). If using a stand mixer, use the dough hook attachment for best results.
- Let the Dough Rise: Shape the dough into a ball, place it in a greased bowl, and cover with a cloth. Let it rise for 1 ½ to 2 hours until it doubles in size.
2: Prepare the Chocolate Filling
- Melt the Butter and Sugar: In a saucepan, melt the butter with the brown sugar over low heat.
- Add Cocoa and Chocolate: Stir in the cocoa powder and chopped chocolate until smooth and glossy. Remove from the heat and allow the mixture to cool until it reaches a spreadable consistency.
3: Shape the Babka
- Roll Out the Dough: After the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle about 12×18 inches.
- Spread the Chocolate Filling: Spread the chocolate filling evenly over the dough, leaving a ½-inch border along the edges. Sprinkle the mini chocolate chips over the top.
- Roll the Dough: Carefully roll the dough up from the long side to form a log.
- Cut and Twist: Using a sharp knife, slice the log lengthwise to reveal the layers inside. Twist the two halves together, keeping the cut sides facing up.
- Transfer to Loaf Pan: Carefully transfer the twisted dough into a greased 9×5-inch loaf pan lined with parchment paper. Cover loosely with a cloth and let it rise again for 45-60 minutes until it becomes puffy.
4: Bake the Babka
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Egg Wash: Brush the loaf lightly with the beaten egg wash for a golden, shiny finish.
- Sprinkle Sea Salt: Sprinkle a pinch of flaky sea salt on top of the dough to give it a beautiful finish.
- Bake: Bake for 35-40 minutes, or until golden brown and a tester inserted in the center comes out clean.
5: Optional Sugar Syrup for Glossy Finish
- Prepare the Syrup: While the Babka bakes, heat sugar and water in a small saucepan until the sugar dissolves.
- Brush with Syrup: After removing the Babka from the oven, brush the syrup over the hot loaf for a glossy, soft finish.
Variations of Chocolate Chip & Sea Salt Swirl Babka
- Nutty Babka: Add toasted hazelnuts, almonds, or walnuts to the chocolate filling for an extra crunch. The added texture will perfectly complement the smoothness of the chocolate and the sweetness of the dough.
- Milk Chocolate Version: Swap out the dark chocolate for milk chocolate for a sweeter version of the babka.
- Nutella Twist: For a different flavor profile, replace the chocolate filling with Nutella for a smooth, hazelnut-infused experience.
- Add Fruit: Try adding dried fruit like cherries or apricots to the filling for a fruity variation.
FAQs About Chocolate Chip & Sea Salt Swirl Babka
Q: Can I make this babka ahead of time?
Yes, you can prepare the dough and filling ahead of time. Store the dough in the refrigerator for up to 24 hours before shaping and baking.
Q: Can I freeze the babka?
Absolutely! Once baked and cooled, wrap the Babka tightly in plastic wrap and store it in a freezer bag for up to two months. To serve, thaw it at room temperature or warm it in the oven.
Q: Is there a non-dairy version of this recipe?
Yes, you can substitute the milk with a non-dairy alternative such as almond or oat milk, and use dairy-free butter for the dough and filling.
Q: Can I make this recipe without the sea salt?
While the sea salt provides a wonderful contrast to the sweetness of the babka, you can omit it if preferred. However, we recommend leaving it in for the perfect balance of flavors.
Conclusion: Chocolate Chip & Sea Salt Swirl Babka
The Chocolate Chip & Sea Salt Swirl Babka is a showstopper that combines the best of both worlds—sweet and savory. With its soft, buttery dough, rich chocolate filling, and delicate touch of sea salt, it’s a treat that will impress any baker. Whether you’re baking it for breakfast, as a gift, or just because you need a sweet indulgence, this recipe is sure to become a favorite in your kitchen. Follow the steps carefully, and you’ll be rewarded with a stunning loaf that’s both beautiful and delicious. Enjoy!
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Chocolate Chip & Sea Salt Swirl Babka: A Heavenly Delight for All Occasions
- Total Time: 1 hr 5 mins
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Chocolate Chip & Sea Salt Swirl Babka is a decadent, sweet bread that’s characterized by its light, airy texture, rich chocolate filling, and the perfect balance of flavors from the sea salt. The dough is soft and buttery, creating a base that’s the perfect canvas for the chocolate filling. With mini chocolate chips incorporated into the filling and a subtle sprinkle of flaky sea salt, each bite offers an explosion of flavors that is both sweet and slightly savory.
Ingredients
For the dough:
½ cup (120ml) warm milk (about 110°F / 43°C)
2 ¼ tsp (1 packet) active dry yeast
¼ cup (50g) granulated sugar
3 cups (375g) all-purpose flour
½ tsp salt
2 large eggs, room temperature
1 tsp vanilla extract
⅓ cup (75g) unsalted butter, very soft
For the chocolate filling:
½ cup (115g) unsalted butter
½ cup (100g) brown sugar
½ cup (50g) cocoa powder (unsweetened)
4 oz (115g) dark chocolate, finely chopped or melted
¾ cup (120g) mini chocolate chips
½ tsp espresso powder (optional, enhances chocolate flavor)
Instructions
1. Make the dough:
In a small bowl, combine warm milk, yeast, and 1 tsp of sugar. Let sit until foamy (5–10 minutes).
In a large bowl (or stand mixer), mix flour, remaining sugar, and salt.
Add eggs, vanilla, and yeast mixture. Mix until combined.
Gradually add the softened butter, 1 tablespoon at a time, kneading until fully incorporated.
Continue kneading for 8–10 minutes, until smooth, elastic, and slightly tacky (not sticky).
Shape into a ball, place in a greased bowl, cover, and let rise for 1½–2 hours, or until doubled.
2. Make the chocolate filling:
In a saucepan, melt butter with brown sugar over low heat.
Stir in cocoa powder and chopped chocolate until smooth and glossy.
Remove from heat and let cool slightly until spreadable (like Nutella consistency).
3. Shape the babka:
Punch down risen dough and roll into a large rectangle (about 12×18 inches).
Spread the chocolate filling evenly, leaving a ½-inch border.
Sprinkle chocolate chips over the filling.
Roll up tightly from the long edge into a log.
Using a sharp knife, slice the log lengthwise to expose the layers.
Twist the two halves together, keeping the cut sides facing up.
Carefully transfer to a greased 9×5-inch loaf pan lined with parchment.
Cover loosely and let rise again for 45–60 minutes, until puffy.
4. Bake:
Preheat oven to 350°F (175°C).
Brush the loaf lightly with egg wash.
Sprinkle a pinch or two of flaky sea salt over the top.
Bake for 35–40 minutes, until golden brown and a tester inserted in the center comes out clean.
5. (Optional) Brush with sugar syrup:
While the babka bakes, heat sugar and water in a small saucepan until dissolved.
When the babka comes out of the oven, brush the syrup over the hot loaf for a glossy, soft finish.
Serving & Storage
Cool slightly before slicing — the chocolate will be molten!
Serve warm or at room temperature.
Keeps 3–4 days at room temp or up to 2 months frozen (wrap well).
Notes
This Chocolate Chip & Sea Salt Swirl Babka is a decadent treat best enjoyed slightly warm. Pair with coffee or hot chocolate, and sprinkle a little extra sea salt on top for a perfect balance of sweet and savory!
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Bread
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Chocolate Babka, Sea Salt Babka, Babka Recipe, Chocolate Chip Babka, Sweet Babka Bread
