Orange Glazed Chocolate Babka (Printable Version)
Tender brioche swirled with chocolate and finished with aromatic orange glaze
# What You Need:
→ Brioche Dough
01 - 3½ cups all-purpose flour (440g)
02 - ¼ cup granulated sugar (50g)
03 - 2¼ teaspoons instant dry yeast (1 packet)
04 - ¾ cup whole milk, lukewarm (180ml)
05 - 2 large eggs, room temperature
06 - 1 teaspoon vanilla extract
07 - ½ teaspoon salt
08 - ½ cup unsalted butter, softened (115g)
→ Chocolate Filling
09 - 6 oz dark chocolate, finely chopped (170g)
10 - ⅓ cup unsalted butter (75g)
11 - ⅓ cup powdered sugar (40g)
12 - ¼ cup unsweetened cocoa powder (25g)
13 - Zest of 1 orange
→ Orange Glaze
14 - ¾ cup powdered sugar (90g)
15 - 2–3 tablespoons fresh orange juice (about 1 orange)
16 - ½ teaspoon orange zest
# How-To Steps:
01 - In a stand mixer bowl, combine the flour, sugar, and yeast. Pour in the lukewarm milk, eggs, vanilla extract, and salt. Mix on low speed until a shaggy dough comes together.
02 - With the mixer running on low, add the softened butter one tablespoon at a time. Knead for 8–10 minutes until the dough is smooth, elastic, and pulls away cleanly from the bowl.
03 - Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 1½ hours.
04 - Melt the chopped chocolate and butter together in a heatproof bowl set over simmering water or in the microwave in 20-second bursts, stirring until smooth. Whisk in the powdered sugar, cocoa powder, and orange zest. Let cool slightly until thickened and spreadable.
05 - Punch down the risen dough. On a lightly floured surface, roll it out to a 16×12-inch rectangle. Spread the chocolate filling evenly, leaving a ½-inch border along the edges. Starting from the long side, roll the dough tightly into a log.
06 - Using a sharp knife, slice the log lengthwise down the center to create two halves. Twist the two strands together, keeping the cut sides facing up. Transfer the twisted loaf into a greased 9×5-inch loaf pan.
07 - Cover the pan loosely and let the shaped babka rise for 45–60 minutes until puffy and nearly doubled.
08 - Preheat the oven to 350°F (175°C). Bake the babka for 40–45 minutes until the top is golden brown and a skewer inserted into the center comes out clean.
09 - Whisk together the powdered sugar, orange juice, and orange zest until smooth. Let the babka cool in the pan for 10 minutes, then turn out onto a wire rack. Drizzle the orange glaze generously over the warm babka.
# Helpful Tips:
01 -
- The orange glaze seeps into every swirl and transforms what could be just another chocolate bread into something quietly unforgettable.
- It sounds complicated but the dough does most of the work while you go about your morning.
- Sliced thick and toasted the next day with salted butter is honestly one of the best breakfasts you will ever have.
02 -
- If the dough feels too sticky after adding all the butter, resist the urge to dump in more flour, just keep kneading and it will come together.
- The twist looks impressive but does not need to be perfect, the loaf pan shapes everything beautifully no matter how messy your braid is.
- Underbaking is the real enemy here, so look for a deep golden color and an internal temperature around 190 degrees F if you have a thermometer.
03 -
- Measure your flour by spooning into the cup and leveling off with a knife, because packed flour is the fastest way to a dense dry babka.
- Let the chocolate filling cool until it is the consistency of peanut butter before spreading, otherwise it will ooze out everywhere during the twist.