Orange Glazed Chocolate Babka (Printable Version)
Tender brioche swirled with rich chocolate and glossy orange glaze—a perfect brunch or dessert treat.
# What You'll Need:
→ Dough
01 - 3½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2¼ tsp instant dry yeast (1 packet)
04 - ¾ cup whole milk, lukewarm
05 - 2 large eggs, room temperature
06 - 1 tsp vanilla extract
07 - ½ tsp salt
08 - ½ cup unsalted butter, softened
→ Chocolate Filling
09 - 6 oz dark chocolate, chopped
10 - ⅓ cup unsalted butter
11 - ⅓ cup powdered sugar
12 - ¼ cup unsweetened cocoa powder
13 - Zest of 1 orange
→ Orange Glaze
14 - ¾ cup powdered sugar
15 - 2–3 tbsp fresh orange juice (about 1 orange)
16 - ½ tsp orange zest
# Step-by-Step:
01 - In a stand mixer bowl, combine the all-purpose flour, granulated sugar, and instant dry yeast. Add the lukewarm whole milk, room-temperature eggs, vanilla extract, and salt. Mix on low speed until a shaggy dough forms.
02 - With the mixer running on low speed, gradually add the softened unsalted butter one tablespoon at a time. Increase to medium speed and knead for 8–10 minutes until the dough is smooth, elastic, and pulls away cleanly from the bowl sides.
03 - Transfer the dough to a lightly greased large bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1½ hours.
04 - Place the chopped dark chocolate and unsalted butter in a heatproof bowl set over simmering water (or microwave in 30-second bursts), stirring until completely melted and smooth. Whisk in the powdered sugar, unsweetened cocoa powder, and orange zest until well blended. Let the filling cool slightly until it thickens to a spreadable consistency.
05 - Punch down the risen dough to release air. On a lightly floured surface, roll out to a 16×12-inch rectangle. Spread the chocolate filling evenly over the dough, leaving a ½-inch border on all edges. Starting from one long side, roll the dough tightly into a log, pinching the seam to seal. Using a sharp knife, slice the log in half lengthwise. Twist the two halves together with the cut sides facing up, keeping the twist fairly tight. Carefully transfer the twisted dough into a greased 9×5-inch loaf pan.
06 - Cover the loaf pan loosely with a damp towel or oiled plastic wrap. Let the shaped babka rise for 45–60 minutes until puffy and the dough crowns just above the rim of the pan.
07 - Preheat the oven to 350°F. Bake the babka on the center rack for 40–45 minutes until the top is deep golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil during the final 10 minutes.
08 - While the babka bakes, whisk together the powdered sugar, fresh orange juice, and orange zest in a small bowl until smooth and pourable. Add more juice or sugar as needed to reach a drizzling consistency.
09 - Let the babka cool in the pan for 10 minutes, then turn out onto a wire rack. While still warm, drizzle the orange glaze generously over the top, allowing it to drip down the sides. For extra shine and flavor, brush on a second coat of glaze once the babka has fully cooled.
# Expert Advice:
01 -
- That orange glaze seeps into every swirl and creates something you simply cannot stop eating.
- The brioche dough comes out pillowy every single time once you get the kneading right.
- Slicing into the twisted loaf reveals gorgeous chocolate spirals that look like you spent all day on it.
02 -
- If your kitchen is cold, the first rise can take closer to two hours, so be patient and do not rush it.
- The filling needs to cool slightly before spreading or it will melt right through the dough and create a messy leak.
- Brushing on a second coat of glaze after the babka fully cools gives an incredible shine and concentrated orange flavor.
03 -
- Weight your flour with a scale if you have one because even a little extra makes the dough heavy and dry.
- The orange zest in the filling is what makes people ask what your secret ingredient is.