Chocolate Orange Babka

Method

1. 1. Gently warm the milk, butter and sugar together in a small saucepan over a medium heat until the butter has just melted -the liquid should be lukewarm, not boiling - if it is too hot leave to cool a little before using.
2. 2. Mix the flour, salt, yeast and the zest of 1 orange together in a large mixing bowl. Make a well in the centre and pour the wet ingredients in. Using a wooden spoon or your hands mix until you have a rough dough then turn out onto a clean surface and knead for about 10 minutes until smooth and elastic (or alternatively knead in an electric stand mixer). The dough will start off shaggy and sticky but will come together as you knead so you shouldn't need to add any more flour.
3. 3. Transfer the dough to an oiled bowl, cover with a towel and let it rise for 1 hour in a warm place.
   
4. 4. For the filling, place all the filling ingredients along with the zest from the 2 remaining oranges, into a small saucepan and set over a medium heat. Add a good pinch of sea salt flakes and cook, stirring, for a few minutes until everything has melted. Transfer to a bowl and cool completely then chill in the fridge for about 40 minutes, stirring every so often until thickened but still nicely spreadable
5. 5. When the dough has risen, punch it down in the bowl. Turn out onto a lightly floured surface and roll the dough into a large rectangle about 5mm thick then spread the filling all over.
6. 6. Then, from the long side, roll the dough so you end up with a long cylinder. Cut the cylinder into 2 pieces and roll each one out lightly to form 2 long rectangles about 10cm wide.
7. 7. Use a sharp knife to cut each rectangle into 3 long strips (leaving about 2 cm at the top uncut to keep them together). Plait the strips and seal together at the ends.
8. 8. Transfer to two 900g / 2lb loaf tins. Leave to rise again, covered, for 45 minutes-1 hour in a warm place.
9. 9. Preheat the oven to 190˚C/170˚C fan/350˚F/Gas Mark 5.
10. 10. Brush the plaits with beaten egg and bake in the oven for about 25 minutes or until they turn golden brown and are nicely risen.
11. 11. To make the syrup, place the sugar and cointreau into a small saucepan and add the juice of 1 of the zested oranges. Place over a low heat and bring to the boil, cooking until you have a light but sticky syrup.
12. 12. Remove the loaves from the oven and immediately brush all over with the syrup then transfer to a wire rack and allow to cool slightly before slicing and serving.

• Bake
• Loaf Cake
• Orange
• Chocolate
• Baking
• Recipes
• Desserts & Baking

Ingredients

• US
• METRIC