Chocolate Babka is the stuff dreams are made of. Rich, buttery brioche bread with swirling ribbons of orange-scented chocolate running through it make this recipe the dreamiest of them all. This Orange Chocolate Babka Wreath is delicate, decadent, and perfectly irresistible. Made with a yeast dough enriched with eggs and butter, it’s tender and rich at the same time.
1cup(2 sticks) unsalted butter, at room temperature and cut into small cubes
For the egg Wash
1large eggbeaten
For the chocolate filling
1/4cupbrown sugar
1/4cupcocoa powder
1/2cupdark chocolatefinely chopped
1/2cup1 stick unsalted butter
3orangeszested
For the glaze
Juice of 2 oranges
3tablespoonsgranulated sugar
Instructions
Fit a stand mixer with the dough hook.
Put the flour, yeast, salt and sugar into a large stand mixer bowl. Use a handheld whisk to combine the mixture then make a well in the center.
Warm the milk in the microwave for about 30 seconds. It should be warm but not hot. Break the eggs into a jug or small glass bowl, lightly beat then add the warm milk and briefly beat again.
Pour the milk and egg mixture into the well you made in the flour mixture.
Use the dough hook to mix on a slow speed for 2 minutes then increase the speed to medium speed and beat for 7 minutes.
Keeping the speed at medium, add butter one piece at a time allowing the butter to become fully combined with the dough before adding the next piece.
When all the butter has been added you will have a very light, smooth, elastic, and soft dough.
Grease a large clean bowl with a little olive oil and transfer the dough into it. Cover with plastic wrap and leave to rise in the refrigerator for at least 6 hours but preferably overnight.
To make the filling, add the brown sugar, cocoa powder, dark chocolate, butter and orange zest to a medium saucepan set over medium heat. Cook until all the ingredients have melted and the sugar has dissolved. Transfer the chocolate mixture to a bowl and refrigerate for 20 minutes so the chocolate filling sets.
Line a 10 inch (26cm) baking tin with baking parchment.
Generously flour the work surface and your hands. Take the dough out of the refrigerator, use a floured rolling pin to roll it out into the shape of a rectangle approximately 36 x 28cm. I use a sharp knife to cut the edges into a perfect rectangle.
Spread the dough with the cooled chocolate orange filling taking care not to go all the way to the edges.
With the longest edge facing you, roll up the dough into a sausage shape. Seal the free edge together with your fingers.
Use a sharp knife to cut the dough in half lengthways to divide dough into two long pieces.
Twist the two strands of dough together then bring the ends in to make a circular shape. Tuck each free end of dough underneath the loop as if you’re tying a knot.
Transfer the twisted wreath into the lined baking tin, cover with plastic wrap and leave it in a warm place for 40 minutes or until it has doubled in size.
Preheat the oven to 350ºF. When the wreath has doubled in size brush it with the beaten egg then bake in the center of the preheated oven for 30 to 40 minutes or until golden brown.
Meanwhile, make the glaze by adding the sugar and orange juice to a small saucepan set over medium heat. Boil for 2 minutes then brush the syrup over the wreath as soon as it comes out of the oven.
Transfer the wreath to a wire rack to cool briefly.
Serve warm.
Notes
It is much easier to spread the process of making babka out over the course of 2 days. Make the dough on the first day then leave it to slowly rise in the refrigerator overnight. This makes the dough easier to handle and a cold rise will greatly improve the flavor.
Use whole milk if possible. You can substitute low-fat milk, but don’t use skim as the fat is important to the flavor and texture of the dough.
The milk should be warm but not too hot otherwise it will kill the yeast. Test it by putting your finger into the milk after it’s been heated to make sure it’s not too hot.
Use unsalted butter if possible. If you only have salted butter, reduce or omit the added salt in the recipe.
Make sure the butter is at room temperature before adding it to the dough. You can set it on the counter for about 30 minutes to bring it to room temperature.
It will take a fairly long time to add all the butter piece by piece but this is the best technique to get a truly enriched dough with a good texture.
After the butter has been added the dough will be very smooth and elastic. If you touch it with a dry finger no dough will stick but it should feel slightly tacky. Don’t be tempted to add extra flour.
Don’t be afraid to use plenty of flour when handling the dough at the shaping stage, it will not make any difference to the final texture.
If the babka is looking too brown during baking cover with tin foil.
As with all freshly baked goods, this Chocolate Orange Babka Wreath is best eaten warm on the day it is baked. Store in an airtight container at room temperature for 2 days. It can be reheated in a 350ºF oven for 10 minutes.