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Chocolate Orange Cranberry Babka Recipe

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4.8 from 24 reviews

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.

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
  • 1/3 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

  1. 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.
  2. Heat Milk: Warm the milk to 110°F using a microwave or stovetop, ensuring it is not too hot to kill the yeast.
  3. 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.
  4. Combine Wet Ingredients: Whisk eggs, vanilla extract, and orange zest into the milk and yeast mixture until fully incorporated.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Bake: Bake the babka for 50 minutes until the edges are deeply golden and a toothpick inserted comes out clean.
  14. 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.
  15. 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.

Find it online: https://hotsavors.com/chocolate-orange-cranberry-babka-recipe/