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Chocolate Orange Cranberry Babka Recipe

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4.9 from 27 reviews

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.

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
  • 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. 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.
  2. Heat Milk: Heat the whole milk to about 110°F, either by using a thermometer or microwaving for 30 seconds.
  3. 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.
  4. Add Wet Ingredients: Whisk eggs, vanilla extract, and orange zest into the milk and yeast mixture until well combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Prepare Loaf Pan: Line a 9×5 inch loaf pan with parchment paper and set aside.
  10. 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.
  11. 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.
  12. 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.
  13. Bake: Bake the babka for 50 minutes until the edges are deeply golden and a toothpick inserted comes out clean without resistance.
  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 Babka: Once the babka is out of the oven, immediately brush the warm simple syrup over the loaf to keep it moist and flavorful.
  16. 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.

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