Chocolate Orange Babka

@samanthareillyphoto

BEHOLD this wonderful BREAD!

Chocolate and orange are a brilliant combination, and few things look as festive as a twisty layered wreath bread loaf thing, so MERRY CHRISTMAS everyone!

@samanthareillyphoto

Good thing it was a good one because this thing was the very last thing I ever baked in my now former apartment! I moved! Downstairs!

@samanthareillyphoto

Hahah yup, to another unit in the same building, and it is lovely, and I am excited to break in the new kitchen and cook up something to share with all of you!

@samanthareillyphoto

Oh and never fear, my faithful photographer moved with me, so hungry hungry Hibma will live on in the new abode!

Print
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Chocolate Orange Babka


Scale

Ingredients

For the dough:

  • 1/2 cup water
  • 1 cup milk, divided
  • 4 & 1/3 cups flour, divided
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup white sugar
  • 2 eggs
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1 Tablespoon vanilla

For the Filling:

  • 1 cup dark chocolate chips
  • 1/2 cup butter
  • 1/2 cup powdered sugar
  • 1/3 cup cocoa powder
  • Zest of one orange

For the glaze

  • 1/2 cup powdered sugar
  • Juice of one orange
 

Instructions

In a pot, mix together the water, 1/2 cup milk and 1/3 cup flour over medium heat until mixture is thick and pasty. 

Meanwhile, warm the remaining milk in the microwave for 30 seconds. Add milk, yeast, and a little of the sugar to the bowl of a stand mixer and give it a quick stir. Allow it to sit until the yeast proofs (gets foamy). 

Then add all of the remaining dough ingredients, including the stuff you just cooked, to the mixer. Mix with the dough hook about five minutes. 

Place the dough in an oiled bowl, cover with plastic wrap, and allow to rise in the fridge overnight. 

The next day, remove the dough from the fridge and allow to reach room temperature. 

To make the filling, melt the butter and chocolate in a double boiler. Add the cocoa powder, powdered sugar, and orange zest. 

Roll the dough into a long rectangle, about two feet long and 10 inches wide. Spread the filling over the dough. Roll the dough so the filling is on the inside. 

Cut the roll in half the long way, and twist the two halves together with the filling visible. Then form the twisty rope into a wreath and hide the ends underneath each other. 

Place the wreath on a baking sheet lined with parchment paper. Allow to rise for another hour in a warm place. 

Then bake at 375 for about 45 minutes or until golden brown. 

To make the glaze, combine the orange juice and powdered sugar, adding more sugar as needed until it reaches your desired consistency. I like mine more like a sugar syrup, but you could go full-blown glaze and add a bunch more sugar so it’s super thick. After the bread has cooled, drizzle the glaze over the top. 

Notes

Inspired by this wonderful recipe!

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