This babka recipe brings together the classic combination of chocolate and orange, creating a sweet, comforting dessert bread. The candied orange peel adds a delightful contrasting texture to this sweet and soft loaf.
PREP 40 minutes plus 2 hours to rise
COOK 30 minutes
MAKES 2 loaves
ESSENTIAL: pound cake pan
INGREDIENTS
Dough
- 1/2 cup (118ml) 2% milk
- 2 tbsp (28g) sugar
- 21/4 tsp (7g) active dry yeast
- 31/3 cups (400g) bread flour, plus more for dusting
- 1 cup (225g) candied orange peel diced
- 1/2 cup (85g) semisweet chocolate chips
- 1/4 cup (28g) unsweetened Dutch-processed cocoa
- 1 tsp (1g) grated nutmeg
- 1 tsp (5g) kosher salt
- 2 large eggs, beaten
- 1/4 cup (58g) unsalted butter, at room temperature
Filling
- 1/2 cup (85g) semisweet chocolate chips, melted
- 1/3 cup (50g) dark brown sugar, firmly packed
- 2 tbsp (15g) unsweetened Dutch-processed cocoa
- 1/3 cup (76g) unsalted butter, at room temperature
METHOD
- In a large heat-proof cup, microwave 1/2 cup (118ml) water and the milk on high for 20 seconds, being careful not to heat the liquids above 100°F (38℃) (to prevent the yeast from dying when it's added). Add the sugar and yeast, cover with a tea towel, and let sit for 10 minutes.
- Meanwhile, using your hands, mix the flour, candied orange peel, chocolate chips, Dutch-processed cocoa, nutmeg, and salt in a large bowl until well combined. Add the yeast mixture and eggs to the flour mixture and mix well with a wooden spoon until no dry flour is visible.
- Turn out the dough onto a work surface, and knead, adding the softened butter in two or three batches, until the dough is smooth and no longer sticky, about 15 minutes. (If using a mixer with a dough hook, this will take about 10 minutes.) Return the dough to the bowl, cover with a tea towel, and let rise until doubled in size, about 1 hour.
- Meanwhile to make the filling, melt the chocolate chips in a small bowl in a double boiler over medium heat. When the chocolate reaches 80°F (27℃), turn the heat off, remove the bowl from the heat and add the brown sugar, Dutch cocoa, and butter, and stir with a spoon until well combined. Return to the double boiler (keeping the heat off).
- Turn out the dough onto a floured work surface and use a rolling pin to roll the dough into a 13 x 16-inch (33 x 40cm) rectangle. Using a spatula, evenly spread the chocolate filling over the dough, leaving a 1/4-inch (6mm) border around the edges.
- Starting on one of the longer sides, roll the dough over the filling, putting the ends of the dough at the bottom of the loaf. Cut the dough in half and cover 1 loaf with a tea towel.
- Place the other loaf on a work surface and cut it in half lengthwise. Turn the cut sides up and gently pull the dough with your hands to form two 15-inch (38cm) strips of dough. Twist the dough by crossing the two strips in the middle. Keeping the cut sides up will show the chocolate in the finished loaf. Place the twisted dough in a pound cake pan lined with parchment paper. Repeat with the remaining loaf. Cover both loaves with a tea towel and let them rise to 1/4 inch (6mm) above the edge of the pan, 40 to 50 minutes.
- When the dough reaches the edge of the pan, preheat the oven to 350°F (180°℃).
- Bake for 30 minutes.
- Remove the babkas from the pan, peel off the parchment paper, and transfer to a wire rack to cool. When completely cooled, cut a slice and serve with milk.
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