If you’re craving a sweet, swirly treat that sings with the bright zing of citrus and the cozy warmth of chocolate, this Chocolate Orange Cranberry Babka Recipe is exactly what you need in your life. Perfect for weekend brunches, festive breakfasts, or anytime you want to impress with a homemade baked good that’s both beautiful and flavorful, this babka wraps tender dough around pockets of luscious chocolate and bursts of tart cranberry, all brightened by fresh orange zest. I love making this when I want something special but still manageable enough to fit into a busy weekend.
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Why You’ll Love This
This Chocolate Orange Cranberry Babka Recipe offers a beautifully tender crumb intertwined with a rich, fudgy chocolate filling and fragrant bursts of orange and cranberry. It's a crowd-pleaser that balances sweetness and tartness so well, you'll find yourself slicing piece after piece.
- Reliable Texture, Great Flavor: The dough is soft yet sturdy, thanks to a good kneading technique, creating the perfect babka base that’s fluffy and satisfying.
- Crisp–Golden Finish: Brushing the babka with an egg wash before baking delivers a stunning glossy crust with a kiss of crunch, adding to the delight of every bite.
- Pantry-Friendly Ingredients: Most of the components are staples you likely have on hand, with dried cranberries and fresh oranges adding those bright, seasonal notes.
- Weeknight Easy, Weekend Worthy: While it takes time to rise and bake, the hands-on work is straightforward and rewarding, fitting nicely into a laid-back afternoon or special treat.
Ingredient Snapshot
For this Chocolate Orange Cranberry Babka Recipe, quality ingredients really shine through, especially the butter and chocolate. Taking the time to finely chop the cranberries and zest fresh oranges will also make your babka stand out.
- All-purpose flour: Use fresh, unbleached for the best structure and flavor.
- Dried cranberries: Finely chopped to distribute flavor evenly—look for plump, chewy ones.
- Unsalted butter: Room temperature for easy mixing and optimal dough richness.
- Oranges: Use unwaxed, organic if possible for bright, fresh zest and juice.
- Semi-sweet baking chocolate: Choose good quality for that deep chocolate punch without overwhelming sweetness.
Quick Note: Exact measurements and full details are in the printable recipe card at the bottom—perfect for your baking adventure.
How to Make Chocolate Orange Cranberry Babka Recipe
Step 1 — Set Up & Season
First, mix your dry ingredients—including flour, salt, nutmeg, and chopped dried cranberries—in the bowl of your stand mixer fitted with the dough hook. While that’s waiting, warm your milk to about 110°F; not too hot or you’ll kill the yeast, but warm enough to activate it nicely. Mix the sugar with yeast and slowly whisk into the warm milk. If you're using active dry yeast, let it bloom for about 15 minutes until frothy; instant yeast skips this waiting step. Add eggs, vanilla, and fresh orange zest to this mixture, whisking it all well before pouring into your dry ingredients. This sets the fragrant, tangy, and rich backbone of your dough.
Step 2 — Sear, Toast, or Mix
Turn your mixer on low to medium speed, allowing the dough to come together; it should start forming a ball around the hook after about three minutes. Then, increase speed and add your softened butter a few cubes at a time—patience here pays off as you want that butter fully kneaded in, creating a tender crumb. Knead for another 8 to 12 minutes until smooth and elastic. A great test I use is to pull a small piece and gently stretch it: if you see light through the dough without it breaking, you’re good. Transfer it to a greased bowl, cover, and let it double in a warm spot or refrigerate overnight if you want to make it a day ahead.
Step 3 — Finish for Best Texture
While your dough is rising, prepare the chocolate filling: melt butter and cream gently in a pan, then stir in finely chopped chocolate until smooth. Add powdered sugar, cocoa powder, and salt, whisking until you get a thick, spreadable paste. Chill it in the fridge for about 20-30 minutes, stirring occasionally to maintain consistency. Once the dough has doubled, roll it on a floured surface into a rectangle, spread your luscious filling evenly, then tightly roll it up. After shaping and weaving the dough strands, place it into a lined loaf pan for a final rise. Brush with an egg wash for that irresistible golden sheen and bake at 350°F until deeply golden and a skewer comes out clean. Finish with a warm, orange-scented syrup brushed over the hot loaf for shine and moistness that lasts.
Smart Little Tips
Over the years, I've learned a few tricks with this Chocolate Orange Cranberry Babka Recipe that save time and help you nail that perfect, tender crumb every time.
- Doneness Cue: The babka should be deeply golden with an internal temp around 190°F for a perfectly baked loaf—it’s okay if it looks a bit soft but not wet.
- Temperature Trick: When warming milk, avoid going over 120°F—too hot, and you kill the yeast or scramble the eggs.
- Make-Ahead Move: Letting the dough rise overnight in the fridge develops flavor and gives you more flexibility in your schedule.
- Avoid This Pitfall: Don’t rush rolling the dough; a gentle, steady hand keeps those layers even and the filling from spilling out.
Serving Ideas
Finishing Touches
A light dusting of powdered sugar or a drizzle of dark chocolate ganache complements the rich, complex flavors in this Chocolate Orange Cranberry Babka Recipe beautifully. If you’re feeling fancy, a few fresh orange segments or some extra dried cranberries scattered on top make it look extra inviting.
Pair It With
This babka is lovely paired with a cup of strong coffee or an aromatic black tea—both cut through the richness and highlight those citrus and chocolate notes. For an indulgent brunch, serve alongside fresh cream or mascarpone to add a soothing, creamy contrast.
Easy Plating Upgrades
Simply slice the babka thick and arrange slices on a rustic wooden board with small bowls of whipped cream and berry compote. For something more elegant, layer a few thin slices with orange zest curls and a sprig of mint, creating a cafe-worthy presentation with minimal effort.
Make-Ahead, Store & Reheat
Storing Leftovers
Store your babka in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. If your kitchen is warm or humid, refrigeration can help, but be aware it may slightly firm up the crumb. Warm slices briefly before serving to soften.
Freezing Tips
Babka freezes really well! Wrap it tightly in plastic wrap and then foil, placing it in a freezer-safe bag for up to 3 months. To thaw, leave it overnight in the fridge, then warm gently to refresh its soft texture. This way, you can savor your Chocolate Orange Cranberry Babka Recipe anytime.
Reheating Chocolate Orange Cranberry Babka Recipe Without Drying Out
To reheat, I recommend wrapping individual slices lightly in foil and warming in a 300°F oven for about 10-12 minutes, which keeps the babka moist and soft. A quick zap in the microwave works too—cover the slice with a damp paper towel and heat for 15-20 seconds to revive that fresh-baked feel without drying out the crumb.
Frequently Asked Questions
Absolutely! The dough is a bit sticky but manageable by hand. Knead it on a floured surface for about 15-20 minutes until smooth and elastic. It’s more work but the results are just as delicious.
You can substitute natural cocoa powder, but it has a more acidic and sharper taste. It may slightly affect the flavor and color, but your babka will still be wonderful.
Definitely! Chopped dried cherries, raisins, or even chopped dried apricots would work well and add their own unique touch to the babka.
It should roughly double in size and look noticeably puffy. Pressing lightly with a finger should leave a small indentation that slowly springs back.
Final Thoughts
Baking this Chocolate Orange Cranberry Babka Recipe is such a satisfying experience — from kneading that rich dough to watching it rise, rolling up the luscious chocolate filling, and finally pulling a warm, aromatic loaf from the oven. It brings a wonderful feeling of accomplishment and joy to anyone lucky enough to share it. I hope you enjoy making and savoring this special treat as much as I do!
PrintPrint Recipe
Chocolate Orange Cranberry Babka Recipe
This Chocolate Orange Cranberry Babka is a rich, moist, and beautifully braided brioche bread filled with a decadent chocolate filling infused with orange zest and dried cranberries. Perfect for breakfast or dessert, this recipe includes a buttery brioche dough, a luscious chocolate-cocoa filling, and a sweet orange syrup glaze that keeps the babka delightfully moist.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 50 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: Jewish, European
- Diet: Vegetarian
Ingredients
Brioche
- 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)
- 1 standard yeast packet (7 grams)
- 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
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, mix the flour, salt, and nutmeg. Add the finely chopped dried cranberries and whisk to combine. Set aside.
- Heat Milk: Heat the whole milk to about 110°F, either by using a thermometer or microwaving for 30 seconds.
- Prepare Yeast Mixture: In a small bowl, combine yeast and granulated sugar. Slowly stream this mixture into the warm milk while whisking constantly. If using active dry yeast, let it sit for 15 minutes to activate; for instant yeast, proceed to the next step immediately.
- Add Wet Ingredients: Whisk eggs, vanilla extract, and orange zest into the milk and yeast mixture until well combined.
- Mix Dough: Pour wet ingredients into dry ingredients in the mixer bowl. Mix on low-medium speed for about 3 minutes until a dough ball forms around the hook.
- Add Butter and Knead: With the mixer on medium speed, add the cubed unsalted butter in small pieces, incorporating fully before adding more. Once all butter is added, increase to medium-high speed and knead for 8 to 12 minutes until the dough stretches easily without ripping and passes the windowpane test.
- First Proof: Transfer dough to a lightly greased bowl, cover with a towel, and let rise in a warm place for about 1 hour or until doubled in size. Alternatively, cover with plastic wrap and rise overnight in the fridge.
- Make Chocolate Filling: When the dough has about 45 minutes left to rise, melt the unsalted butter and heavy cream over medium heat in a saucepan, stirring until melted. Remove from heat and stir in chopped semi-sweet chocolate until smooth. Whisk in powdered sugar, cocoa powder, and salt until combined. Chill the chocolate filling in the fridge for 20-30 minutes, stirring occasionally until paste-like.
- Prepare Loaf Pan: Line a 9×5 inch loaf pan with parchment paper and set aside.
- Shape Babka: Once dough has doubled in size, roll it out on a lightly floured surface to a 12×16 inch rectangle. Spread the chocolate filling evenly over the dough. Starting from a short side, tightly roll up the dough into a log, pinch the seam closed, and trim the edges. Cut the log lengthwise into two halves.
- Weave and Second Proof: With the cut sides facing up, braid the two halves together, then place the braids into the prepared loaf pan. Cover and let rise for another 30 to 40 minutes until puffy.
- Preheat Oven and Apply Egg Wash: Preheat the oven to 350°F. Whisk together one egg and two tablespoons of heavy cream to make an egg wash. Brush the babka surface gently with the egg wash.
- Bake: Bake the babka for 50 minutes until the edges are deeply golden and a toothpick inserted comes out clean without resistance.
- 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 Babka: Once the babka is out of the oven, immediately brush the warm simple syrup over the loaf to keep it moist and flavorful.
- Cool and Serve: Allow the babka to cool fully in the pan before slicing and enjoying.
Notes
- Use instant yeast for quicker rising; if using active dry yeast, allow the yeast mixture to activate for 15 minutes before mixing.
- If you don’t have a stand mixer, knead the dough by hand for 15-20 minutes until smooth and elastic.
- Make sure the dough temperature is warm but not hot to avoid killing the yeast.
- For a more intense orange flavor, add extra orange zest to the filling or dough.
- If you prefer a dairy-free option, substitute butter and cream with plant-based alternatives but results may vary.
- Store babka wrapped at room temperature for up to 3 days or freeze for longer storage.
- Warm the simple syrup slightly before applying if it thickens after cooling.
- Be careful not to overbake; a toothpick should come out clean but the babka should still be moist.
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