Salted Chocolate Babka by Alex Szrok

This delicious salted chocolate babka makes the perfect classy elevenses pick me up.

Done in 3 hours

Tom Jackson

Dish by Tom Jackson



For the dough:

330gplain flour

7gdried yeast

40gcaster sugar

1 Pinch of salt

1whole egg beaten

1yolk beaten

1 tsp Vanilla extract

100mlwarm milk

100gbutter, cut into cubes and softened

For the salted chocolate caramel filling:

100gcaster sugar


70gdouble cream (warm)

150gchocolate grated or chopped small

a pinchMaldon salt

For the crumble topping:

100gplain flour

50gcold butter

30gcaster sugar

The flavours of this babka recipe are grown up - not too sweet, intense caramel, bitter chocolate. It's something to bake on a lazy Sunday morning, to have with a coffee or a glass of sweet cold Sauternes or sherry.


Add the flour and sugar and pinch of salt to the stand mixer bowl, attach the paddle, mix for a moment then add the yeast. On a low speed add warm milk and the beaten egg, mix for 5 minutes, then slowly add the butter, once all incorporated switch to a dough hook and knead for 10 minutes. Transfer to a lightly oiled bowl and allow to prove until doubled in size, either 1-2 hours at room temperature or overnight in the fridge.

In a small saucepan add the sugar and just enough water to wet the sugar. Melt at a medium heat until clear then increase the heat and take it to a very dark amber, add the butter and whisk. Once the butter has melted add the cream and whisk, remove from the heat, allow to cook for a couple of minutes then pour over the chopped chocolate. Mix well until all melted and smooth, season with Maldon salt.

On a lightly floured work surface roll the dough out to 30 x 45cm rectangle, spread the cooled chocolate filling over the dough, leaving a 1cm border. Roll it up into a tight cigar, trim 1 cm off each end then slice down the middle length ways so you have 2 long pieces, have the cut side facing up, plait the two pieces and transfer to a lined loaf tin. Allow to prove for around 45 - 1 hour until nearly doubled in size.

In a large bowl, rub together the ingredients for the crumble topping until the mixture resembles fine breadcrumbs. Scatter over the babka.

Bake at 180°C for 35-45 minutes. Allow to cool in the tin for 20 mins then transfer to a wire rack.

What do you think of the recipe?

Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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