Chocolate Orange Cranberry Babka Recipe is a delightful twist on classic babka, perfect for cozy weekend breakfasts or festive gatherings. This sweet, braided bread combines rich chocolate, zesty orange, and tart cranberries for a flavor symphony that's as beautiful as it is delicious. I love making this babka when I want something special that also feels comforting and familiar-plus, the vibrant colors peek through the swirls, making each slice a feast for the eyes.
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Why This Recipe Works
This Chocolate Orange Cranberry Babka Recipe strikes a lovely balance of flavors and textures that's both luxurious and approachable. By layering silky chocolate filling with bright orange zest and chewy cranberries inside a tender, buttery brioche dough, you get a bread that's flavorful, moist, and irresistibly rich. Plus, the straightforward method and accessible ingredients make it a fun project for bakers of all skill levels.
- Consistent Texture: Careful kneading and proofing create a soft, airy crumb without being dense or heavy.
- Deep, Balanced Flavor: The mix of citrus, fruit, and chocolate delivers complexity in every bite.
- Simple Ingredients: Most are pantry staples augmented by fresh zest and good-quality chocolate.
- Fast Prep, Big Payoff: Thoughtful steps ensure you waste minimal time for maximum delicious results.
Ingredient Game Plan
Choosing high-quality ingredients really lifts this Chocolate Orange Cranberry Babka Recipe to the next level. Fresh orange zest and plump cranberries bring brightness and chew, while good chocolate ensures a smooth, decadent filling.
- All-Purpose Flour: Use a fresh bag for best gluten development and tenderness in your brioche base.
- Unsalted Butter: Room temperature butter makes it easier to incorporate smoothly for the tender dough and silky filling.
- Dried Cranberries: Finely chopped so they disperse evenly and add bursts of tartness without bulk.
- Semi-Sweet Baking Chocolate: Choose good-quality chocolate with a balanced flavor for that luscious melting filling.
- Fresh Oranges: Zest them yourself for natural oils that bring a bright, fresh aroma and taste.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Chocolate Orange Cranberry Babka Recipe
Step 1 - Prep & Season
Start by combining your dry ingredients-flour, salt, nutmeg, and finely chopped dried cranberries-in your mixer bowl. Then, gently warm the milk to about 110°F; it should feel warm but not hot to the touch, like a cozy bath. This warmth wakes up the yeast without killing it. If you're using active dry yeast, mix it with sugar first and let it proof for about 15 minutes until bubbly. For instant yeast, you can move ahead right away. Add eggs, vanilla, and fresh orange zest to the milk and yeast mixture, whisking to combine. When you pour this into your dry mix, you'll see the dough start to come together-a satisfying sight that makes you confident about what's next.
Step 2 - Build Flavor
Once your dough begins forming, mix on medium-low speed to bring it all together, then slowly add the cubed butter a few pieces at a time. This step is key-it creates that tender, rich crumb babka is known for. Don't rush adding the butter; give each chunk some time to incorporate fully before adding the next. Then switch to medium-high speed and knead for 8 to 12 minutes until the dough's silky and elastic. A good test is to stretch a small piece between your fingers-it should become almost translucent without tearing. Transfer the dough to a lightly greased bowl, cover, and give it about an hour in a warm spot to double in size. This slow rise really deepens your dough's flavor.
Step 3 - Finish for Best Texture
While the dough rises, start on the luscious chocolate filling. Melt butter and heavy cream over medium heat, then whisk in finely chopped semi-sweet chocolate until smooth. Once glossy and combined, stir in powdered sugar, cocoa, and a pinch of salt. Chill this mixture until it thickens to a paste-like consistency, stirring occasionally to keep it even. When the dough has doubled, roll it out into a 12x16 inch rectangle, spread the chilled filling generously, and roll it tightly into a log, sealing the edge well. After cutting it lengthwise, weave the strands to create those iconic babka swirls and place it in your prepared loaf pan. Let it rise again until puffy, then brush with an egg wash for that beautiful golden sheen. Bake at 350°F until a toothpick comes out clean and the top has deep golden edges, usually 45 to 55 minutes. Right from the oven, the aroma will fill your kitchen with warm chocolate and orange notes-it's a real treat to experience.
Pro Moves I Swear By
From my experience, the secret to mastering this Chocolate Orange Cranberry Babka Recipe lies in patience and attention to detail. Taking the time to proof your yeast, knead the dough well, and chill the filling pays off in flavor and texture. Don't rush the second rise; that's when the babka gets its signature fluff and height.
- Doneness Cue: Look for deeply golden edges and a toothpick that comes out mostly clean but may have a few moist crumbs. This keeps the crumb tender and moist.
- Temperature Trick: Using slightly warm milk (110°F) activates yeast perfectly without killing it-too hot and your dough won't rise well.
- Make-Ahead Move: You can do the first proof overnight in the fridge, which actually enhances flavor and makes your schedule more flexible.
- Skip This Pitfall: Avoid over-kneading after adding butter; stop once the dough is elastic, or you risk breaking down the butter and toughening the crumb.
Serve It Up
Finishing Touches
Brush your warm babka with a simple syrup made from orange juice, sugar, and water right out of the oven. This step locks in moisture and gives a slight glossy finish that shines beautifully. The orange-infused syrup complements the filling exquisitely, making each slice sticky-sweet with a citrus edge. This finishing touch makes a huge difference and keeps the babka tender for days.
Great Pairings
This babka pairs beautifully with a cozy cup of black tea or rich coffee-the slight bitterness balances the sugar perfectly. For a refreshing counterpoint, try it alongside fresh fruit like oranges or plums. On a brunch table, serve with creamy ricotta or mascarpone to spread, which adds silkiness and mellows the citrus bite.
Easy Plating Wins
I love arranging thick slices on a wooden board with a dusting of powdered sugar and garnishing with fresh cranberries or a few orange zest curls. It's simple but looks inviting and festive, perfect for weekday treats or holiday celebrations. Wrapping slices individually makes a sweet gift idea too!
Make-Ahead & Storage
Storing Leftovers
Store leftover babka in an airtight container or wrapped tightly in plastic wrap at room temperature for up to two days. This keeps the crumb soft and prevents it from drying out. If your home is warm, the fridge is an option but may firm the butter in the dough-just warm slices slightly before serving.
Freezer Notes
This Chocolate Orange Cranberry Babka Recipe freezes beautifully. Wrap it tightly in plastic wrap and then foil, freezing for up to 3 months. Thaw overnight in the fridge or at room temperature. Reheat gently to revive the tender texture and warm gooey filling.
Reheating Chocolate Orange Cranberry Babka Recipe Without Drying Out
The best way to reheat babka is low and slow. Pop slices in a 300°F oven for about 8-10 minutes, covered loosely with foil to keep moisture in. Alternatively, zap individual slices in the microwave wrapped in a slightly damp paper towel for 15-20 seconds. This brings back softness and warms the chocolate without drying out the crumb.
Frequently Asked Questions
Absolutely! Just be sure to proof active dry yeast by mixing it with warm milk and sugar and letting it sit for about 15 minutes until it's bubbly before adding to the dough. Instant yeast can be mixed directly in without proofing.
Look for deeply golden edges and a firm top that springs back slightly when touched. Insert a toothpick into the center; it should come out clean or with just a few moist crumbs, never wet batter.
Yes, chopped dried cherries or currants work well, but cranberries' tartness pairs uniquely with the orange and chocolate flavors here.
Wrap it tightly in plastic and keep it at room temperature for up to two days or freeze for longer storage. Reheat gently to restore softness and flavor.
Final Thoughts
PrintComplete Recipe
Chocolate Orange Cranberry Babka Recipe
This Chocolate Orange Cranberry Babka is a rich, tender brioche bread swirled with a luscious chocolate filling, tangy dried cranberries, and fragrant orange zest. Perfect for an indulgent breakfast or dessert, the babka features a sweet, moist crumb with a beautiful braided appearance and a glossy finish brought to life with a simple syrup glaze infused with fresh orange juice.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 50 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: Jewish
- Diet: Vegetarian
Ingredients
Brioche Dough
- 2 ½ cups all purpose flour (313 grams)
- ½ teaspoon fine sea salt
- ½ teaspoon ground nutmeg
- ½ cup dried cranberries, finely chopped (65 grams)
- ½ cup whole milk (120 grams), heated to 110°F
- 1 standard instant or active yeast packet (7 grams or 2 ¼ teaspoons)
- ¼ cup granulated sugar (50 grams)
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (about 1-2 medium oranges)
- 5 tablespoons unsalted butter, room temperature, cut in cubes (71 grams)
Chocolate Filling
- ¼ cup unsalted butter (57 grams)
- ¼ cup heavy cream (60 grams)
- 4 oz semi-sweet baking chocolate, finely chopped
- ⅓ cup powdered sugar (40 grams)
- 3 tablespoons dutch processed cocoa powder (15 grams)
- ¼ teaspoon fine sea salt
Egg Wash
- 1 egg
- 2 tablespoons heavy cream
Simple Syrup
- ½ cup water (120 grams)
- ½ cup granulated sugar (100 grams)
- 3-4 tablespoons freshly squeezed orange juice
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and nutmeg. Add chopped dried cranberries and whisk together. Set aside.
- Heat Milk: Warm the milk to 110°F using a microwave or stovetop, ensuring it is not too hot to kill the yeast.
- Activate Yeast: In a small bowl, mix yeast and sugar. Slowly whisk the yeast-sugar mixture into the warm milk. If using active dry yeast, let sit for 15 minutes for activation; instant yeast can proceed immediately.
- Combine Wet Ingredients: Whisk eggs, vanilla extract, and orange zest into the milk and yeast mixture until fully incorporated.
- Form Dough: Pour wet ingredients into dry ingredients. Using a stand mixer with the dough hook, mix on low-medium speed for about 3 minutes until the dough forms a ball around the hook.
- Add Butter and Knead: With the mixer on medium, add unsalted butter pieces a few at a time, allowing full incorporation before adding more. Once all butter is blended, increase speed to medium-high and knead dough for an additional 8-12 minutes until stretchy and smooth (windowpane test).
- First Rise: Transfer dough to a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm place for about 1 hour until doubled in size. Alternatively, refrigerate overnight.
- Prepare Filling: About 45 minutes before dough finishes rising, melt butter and heavy cream in a saucepan over medium heat. Add chopped chocolate and stir until melted and combined. Remove from heat, then whisk in powdered sugar, cocoa powder, and salt until smooth. Chill the filling in the fridge for 20-30 minutes, stirring occasionally until paste-like.
- Shape Dough: Line a 9×5 inch loaf pan with parchment paper. Once dough has doubled, roll it out on a lightly floured surface into a 12×16 inch rectangle. Spread the chilled chocolate filling evenly over the dough.
- Form Babka: Starting at one short side, tightly roll the dough into a log. Pinch the seam to seal, trim the edges, then cut the log lengthwise down the middle to create two strands.
- Braid and Proof: With the cut sides facing up, braid the two strands together by intertwining them. Place the braided dough into the prepared loaf pan, cover, and let rise for 30-40 minutes until puffy.
- Preheat Oven and Egg Wash: Preheat oven to 350°F. Whisk together egg and heavy cream to make an egg wash and brush it generously over the babka.
- Bake: Bake the babka for 50 minutes until the edges are deeply golden and a toothpick inserted comes out clean.
- Make Simple Syrup: While baking, combine water, sugar, and freshly squeezed orange juice in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Glaze and Cool: When the babka is done, immediately brush the warm simple syrup over the loaf to soak in moisture. Let the babka cool completely in the pan before serving.
Notes
- For best flavor, use freshly zested oranges and high-quality semi-sweet chocolate.
- If you don't have dutch processed cocoa powder, regular cocoa powder can be used but may yield a slightly different flavor.
- The dough can be refrigerated overnight for a slow rise which improves flavor development.
- Ensure ingredients like eggs and butter are at room temperature for better dough consistency.
- If the dough feels sticky, lightly flour your hands and work surface but avoid adding too much extra flour.
- Use parchment paper in the loaf pan to prevent sticking and for easier removal.
- Store the babka wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
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