Description
This Chocolate-Swirled Babka is a beautifully braided yeast bread filled with a rich, smooth chocolate and cocoa mixture accented by fresh orange zest and juice for a delightful twist. Soft, tender, and sweet, it is perfect for breakfast or dessert, combining the comforting textures of homemade bread with the luxurious taste of dark chocolate and citrus.
Ingredients
Dough
- 4 to 5 cups (486 g to 614 g) bread flour or all-purpose flour
- 1 package or 2 teaspoons (8 g) instant yeast
- 1 cup (227 g) lukewarm water
- 1 tablespoon (18 g) kosher salt
- ¼ cup (85 g) honey or sugar
- ½ cup (112 g) safflower, canola, grapeseed or other neutral oil
- 2 eggs
- Zest of one orange
- 2 teaspoons (4 g) vanilla extract
Filling
- ¾ cup (130 g) dark chocolate chips or chopped dark chocolate
- ½ cup (1 stick | 120 g) unsalted butter
- ½ cup (50 g) powdered sugar
- ⅓ cup (30 g) cocoa powder
Syrup
- ⅓ cup fresh-squeezed orange juice (83 g) or juice of one orange plus enough water to make ⅓ cup
- 6 tablespoons (75 g) sugar
Instructions
- Activate Yeast: Whisk one cup (128 g) of flour with the instant yeast and stir in the lukewarm water until combined. Cover the bowl with plastic wrap or a dish towel and let it rise for about 45 minutes, or until the mixture is puffy and bubbly.
- Make Dough: Directly into the same bowl, add kosher salt, honey (or sugar), neutral oil, eggs, orange zest, and vanilla extract. Stir with a spatula or spoon until well mixed. Then add the remaining four cups (486 g) of flour and stir until a sticky dough forms. Turn dough onto a lightly floured surface and knead for a few minutes until smooth. Transfer dough to a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 2 hours depending on kitchen temperature.
- Prepare Filling: Melt unsalted butter and dark chocolate together until smooth, either in the microwave in 30-second intervals or on the stovetop in a saucepan. Stir in powdered sugar and cocoa powder until fully incorporated and smooth.
- Shape Dough: Punch down the risen dough and divide into two equal parts, approximately 600 g each. Roll one half into a rectangle about 10-11 inches wide by 14-16 inches long. Spread half of the chocolate filling evenly over the surface, leaving a ½-inch border all around. Starting from the short edge, roll the dough into a tight coil. Wrap the roll in parchment paper and place on a rimmed baking sheet. Repeat with the remaining half of dough and filling.
- Chill Dough: If not refrigerating overnight, place the wrapped dough logs in the freezer for 15 minutes to firm up for easier cutting and shaping. Meanwhile, butter two 9-by-4-inch loaf pans and one mini loaf pan.
- Cut and Twist: Remove the parchment paper from dough logs and line each loaf pan with fresh parchment paper, folding to fit. Trim off about an inch from each log’s end. Cut each log in half lengthwise to expose the layers. Place the two halves cut-side up next to each other and gently lift one over the other, twisting them around each other to create the babka’s signature swirl. Transfer the twists into the prepared pans, nestling the trimmed ends into the mini pan. Cover pans with plastic wrap and let rise at room temperature until dough fills the pans, about 1 to 1½ hours.
- Bake Babkas: Preheat the oven to 375°F (190°C). Remove plastic wrap and place loaf pans on a baking sheet on the middle oven rack. Bake babkas for 25 to 30 minutes, checking the mini loaf after about 20 minutes as it bakes faster. If the tops brown too quickly, tent the loaves with foil to prevent burning.
- Make Syrup and Glaze: While babkas bake, combine orange juice (or juice and water) and sugar in a small saucepan. Bring to a simmer until sugar dissolves completely, then remove from heat. When babkas come out of the oven, brush some syrup over the mini babka, then pour half of the remaining syrup evenly over each of the larger loaves. Allow babkas to cool completely in their pans or at least 15 minutes before removing.
Notes
- To create a warm spot for dough rising, place the covered dough in an oven with just the light on or on top of a warm appliance.
- You can refrigerate the rolled dough overnight after step 4, which enhances flavor and workability.
- If using refrigerated dough, allow it to come to room temperature and continue with shaping and proofing before baking.
- Use high-quality dark chocolate for best flavor in the filling.
- Safflower, canola, or grapeseed oil are preferred for their neutral flavor, but other neutral oils may be substituted.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
