Salted Chocolate Babka by Alex Szrok

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.