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–+ servings

Chocolate Orange Cranberry Babka

This chocolate orange cranberry babka has the fluffiest brioche dough (with an overnight rise option!) made with dried cranberries, orange zest, and a rich chocolate filling. It's drizzled with a zesty orange simple syrup that keeps the bread pillowy soft & moist.
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Prep Time 30 minutes
Cook Time 50 minutes
Proof Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings 8 slices

Equipment

Ingredients
 

Brioche

  • 2 ½ cups (313 grams) all purpose flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground nutmeg
  • ½ cup (65 grams) dried cranberries finely chopped
  • ½ cup (120 grams) whole milk does not need to be room temperature
  • 1 standard (7 grams) instant or active yeast packet a standard yeast packet is about 2 ¼ teaspoons
  • ¼ cup (50 grams) granulated sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest about 1-2 medium oranges
  • 5 tablespoons (71 grams) unsalted butter room temperature, cut in cubes

Chocolate Filling

  • ¼ cup (57 grams) unsalted butter does not need to be room temperature
  • ¼ cup (60 grams) heavy cream does not need to be room temperature
  • 4 oz semi-sweet baking chocolate finely chopped
  • ⅓ cup (40 grams) powdered sugar
  • 3 tablespoons (15 grams) dutch processed cocoa powder
  • ¼ teaspoon fine sea salt

Egg Wash

  • 1 egg
  • 2 tablespoons heavy cream

Simple Syrup

  • ½ cup (120 grams) water
  • ½ cup (100 grams) granulated sugar
  • 3-4 tablespoons freshly squeezed orange juice

Instructions

  • In the bowl of a stand mixer fitted with the hook attachment, mix the flour, salt, and nutmeg. Add the chopped dried cranberries & whisk to combine. Set aside.
    2 ½ cups all purpose flour, ½ teaspoon fine sea salt, ½ teaspoon ground nutmeg, ½ cup dried cranberries
  • Heat the milk to 110F (if you don’t have a thermometer, I usually microwave it for 30 seconds on high, which gets me to about 110-120F).
    ½ cup whole milk
  • While the milk is heating up, combine the yeast and the sugar in a small bowl. Set aside.
    1 standard instant or active yeast packet, ¼ cup granulated sugar
  • While whisking constantly, slowly stream in the sugar/yeast mixture into the heated milk. If you are using active dry yeast, allow the mixture to sit for 15 minutes. The yeast will activate in this time. If using instant yeast, you don’t have to wait for the yeast to activate, simply move on to the next step.
  • Mix the eggs, vanilla extract, & orange zest into the milk/yeast mixture. Whisk well to combine.
    2 eggs, 1 teaspoon vanilla extract, 1 tablespoon orange zest
  • Pour the wet ingredients into the dry ingredients and, using the dough hook, mix on low-medium speed for about 3 minutes, or until the dough forms a ball around the hook.
  • With the mixer on medium speed, add the butter a few pieces at a time, allowing them to fully incorporate before adding more. Once all of the butter is fully incorporated, turn the mixer up to medium-high speed and knead for an additional 8-12 minutes.
    5 tablespoons unsalted butter
  • To check if the dough has kneaded enough, rip off a small piece and spread it gently in between your fingers. If it stretches easily without ripping and you can see light passing through it, it is finished and ready to proof.
  • Transfer the dough to a lightly greased bowl, cover with a towel, and let it rise in a warm environment for about 1 hour, or until doubled in size. Alternatively, cover the bowl with plastic wrap and let it rise in the fridge overnight.
  • When the dough has about 45 minutes left to rise, make the filling. Combine butter & heavy cream over the stove on medium heat. Stir until the butter has melted.
    ¼ cup unsalted butter, ¼ cup heavy cream
  • Add the chocolate and mix until melted & combined. Remove from the heat.
    4 oz semi-sweet baking chocolate
  • Add the powdered sugar, cocoa powder, and salt and whisk until smooth. Pour the filling into a heat proof bowl and chill for 20-30 minutes in the fridge stirring periodically until paste-like.
    ⅓ cup powdered sugar, 3 tablespoons dutch processed cocoa powder, ¼ teaspoon fine sea salt
  • Prepare a 9x5 inch loaf pan by lining it with parchment paper. Set aside.
  • Once the dough has doubled in size, roll it out on a lightly floured surface into a 12x16 inch rectangle.
  • Spread the filling onto the rolled out dough. Starting on one of the short sides, tightly roll up the dough into a log and pinch the seam to seal. Trim the edges then cut it in half lengthwise.
  • Cut sides up, begin weaving the two pieces together. Place in your loaf pan, cover & let rise for an additional 30-40 minutes until puffy.
  • Preheat oven to 350F & prepare the egg wash by whisking together the egg & heavy cream. Brush the dough with the mixture then bake for 45-55 minutes until the edges are deeply golden & a toothpick comes out with no resistance. 
    1 egg, 2 tablespoons heavy cream
  • While in the oven, make the simple syrup by combining the water, sugar, and freshly squeezed orange juice in a sauce pan over medium heat. Let it come to a boil, then simmer for 4-5 minutes.
    ½ cup water, ½ cup granulated sugar, 3-4 tablespoons freshly squeezed orange juice
  • Once the loaf is done, immediately brush the simple syrup on top of the loaf. It will slowly seep in, making the babka incredibly moist. Let cool in the pan. Enjoy!
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