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Chocolate and Orange Babka Wreath

December 10, 2017 By stemsandforks 8 Comments

Babka or brioche? My husband Pierre insists on calling this a brioche wreath. Wikipedia says babkas are traditionally used for Easter holidays in eastern European countries. In fact babka comes from the Polish word Baba for grandmother. And some researchers believe babka goes as far back to the Greek period of Homer based on anecdotal texts that mention sweet, yeast leavened bread similar to Babka. Brioche is a pastry (viennoiserie) with a high butter and egg content which gives it that tender butter rich crumb.  It origins date back to the early 1400’s in France. In any case, I don’t want to bore you with a history lesson. You’re here for a guaranteed holiday showstopper that tastes amazing. 

I fully admit that this recipe requires time and patience. Which is why it’s perfect for a special holiday like Christmas or Easter. Theres not much hands on prep time as there is time to wait for the dough to rise. 3 hours warm room temp or overnight in the fridge. Then another hour for the second rise. So if you came here looking for a quick treat, wrong recipe. This babka needs to be prepared in advance. But trust me it’s totally worth the wait.

As you read the recipe below. You’ll notice a chocolate cookie or brownie I’ve used to sprinkle over the chocolate spread. This is optional. I’ve added that for an extra chocolate kick and crunch. Feel free to replace with nuts or even dried fruit. As well, I’ve used scalded milk instead of just plain warm water to help with a tender crumb. There is nothing worse than having spent so much time waiting and making a gorgeous wreath then biting into a dry tough babka. As well, warm milk aids in enhancing that wonderful orange flavour. Which is then complimented by the rich marvellous chocolate spread…all sandwiched by a tender buttery bread. So yummy. In fact, I think I need to make another one right now!

Bon app!

 

 

 

Chocolate and Orange Babka (Brioche) Wreath
2017-12-06 05:24:24
Serves 10
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Cook Time
35 min
Cook Time
35 min
FOR THE BREAD
  1. 530 g or 4 1/4 cups AP flour
  2. 2 1/2 teaspoons traditional active dry yeast
  3. 1/2 teaspoon table salt
  4. 100 g or 1/2 cup granulated white sugar + 2 teaspoons granulated sugar
  5. 3 eggs + 1 yolk
  6. 3/4 cup warm scalded milk
  7. 1/2 cup fresh orange juice (from about 1 large orange or 2 medium sized oranges)
  8. Zest from 2 fresh oranges (makes about 2 tablespoons)
  9. 150 g or 2/3 cup unsalted butter room temperature cut into inch sized cubes
FOR THE FILLING
  1. 4 ounces dark chocolate chips
  2. 113 g or 1/2 cup unsalted butter
  3. 1/3 cup or 30 grams cocoa powder
  4. 57 g or 1/2 cup confectioners sugar or powdered sugar
  5. 2 Chocolate cookies or 1 brownie square (OPTIONAL)
FOR THE GLAZE
  1. 1/2 cup freshly squeezed Orange juice (from about 1 large orange or 2 medium oranges).
  2. 132 g or 2/3 cup granulated white sugar
DIRECTIONS FOR THE DOUGH
  1. In small saucepan, warm milk over medium heat until small bubbles form at edge of pan and temperature reaches 180F
  2. Allow to cool for a few minutes to about 110F which is still quite warm but not too warm to touch
  3. Stir in 2 teaspoons of sugar, and sprinkle the yeast over the warm milk and set aside
  4. Meanwhile in your stand mixer, with dough hook attachment, place the orange zest and sugar in bowl
  5. Using your fingers, rub the orange zest into the white sugar in the stand mixer bowl
  6. Sift the flour into bowl and combine with the sugar
  7. On low speed, add orange juice, then the milk with poofed yeast (poof takes about 8 minutes) if yeast hasn't poofed, start milk/yeast again...see notes below)
  8. Then add the eggs and 1 yolk in one at a time
  9. Increase to medium speed and mix for about 5 minutes until dough comes together
  10. Dough may seem a bit ragged and dry which is normal, keep mixing. If still dry and not coming together after 2 or 3 minutes, add a teaspoon of water or milk until dough comes together. If opposite issue of too wet, add add an extra tablespoon of flour
  11. Add the salt and then the butter cubes in one at a time
  12. Continue to knead for 10 minutes until the dough is smooth, shiny and no longer sticky
  13. Roll dough around in greased large bowl until it is lightly covered in oil (Make sure bowl is large enough to accommodate the fact that dough will double in size)
  14. Cover with plastic and refrigerate overnight OR allow to rise in warm area of home for at least 3 hours. If refrigerating overnight, make sure dough comes to room temperature before baking.
DIRECTIONS FOR THE CHOCOLATE FILLING
  1. In small saucepan, bring about an inch of water to a simmer. Place a heat proof, clean dry bowl and melt the chocolate chips and butter. Stir until incorporated and smooth
  2. Whisk in the sugar and cocoa powder until it's completely incorporated.
  3. Set aside to cool about 20-30 minutes
  4. Should have a silky and smooth consistency
BABKA ASSEMBLY
  1. Cut the dough in two equal parts
  2. On a lightly floured surface, roll each dough part out into a rectangle shape approximately 16x 12 inches
  3. With spatula, spread chocolate filling evenly and equally on both pieces of dough leaving about half an inch on the ends.
  4. Sprinkle a broken up cookie or half a brownie over each dough rectangle
  5. Dab a bit of warm water along the edge of the longest side of dough
  6. Roll the dough starting with the dry longer end and pinch lightly or press to seal the dough
  7. Let rest on the sealed seam to allow gravity to seal even more
  8. Trim about an inch off the ends of the rolls
  9. With a serrated knife, cut the rolls down the centre middle in half lengthwise.
  10. Gently now criss cross/braid the two halves with the cut sides facing up.
  11. Do this with the other roll that was cut in half
  12. Gently transfer to a baking tray lined with parchment paper
  13. Form a circle and pinch together the end tendrils of dough to create a continuous braid
  14. (Don't worry to much about imperfections at this point- the second rise and the actual bake will help conceal any gaps)
  15. Cover with a damp tea towel and allow to rise again for about 1-1 1/2 hours
  16. Meanwhile, make the syrup
DIRECTIONS FOR THE SYRUP
  1. In a small saucepan, over medium heat, lightly boil the orange juice and the sugar whisking frequently until the sugar has completely dissolved. Remove from heat.
BAKING BABKA
  1. Preheat oven to 375F. Remove tea towel and bake for babka about 25-30 minutes until golden brown. Test by pressing babka...top should be firm. As well, you can check by inserting toothpick or skewer and checking if it comes out clean.
  2. Immediately brush the orange sugar syrup all over the babka. Be sure to use all the syrup!
Notes
  1. *When yeast doesn't poof, it usually means the water was too warm or too cold. If you don't have a food thermometer, test by touching water. It should be very warm but not so hot that your fingers can't take it.
  2. Another issue could be the yeast has expired or simply died.
  3. Babka's are best consumed same day, however can be kept up to 3 days at room temperature wrapped with plastic
  4. Can also be frozen for about a month
STEMS & FORKS https://www.stemsandforks.com/

Filed Under: Chocolate, Christmas/Holidays, Family Favorites, Fruit, Winter

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Reader Interactions

Comments

  1. Lucy Parissi says

    December 20, 2017 at 2:58 pm

    The texture is so perfect! And the photos are dreamy too 🌟 I would go with wreath I think but whatever you call it I need to eat a very large slice

    Reply
    • stemsandforks says

      December 20, 2017 at 3:01 pm

      Nothing would give me greater pleasure than to share a huge slice of this. Thanks Lucy xoxo

      Reply
  2. Michelle says

    December 21, 2017 at 12:38 am

    Absolutely gorgeous! I must try this. Perhaps for our family boxing day brunch.Thank you for this lovely share.

    Reply
    • stemsandforks says

      January 14, 2018 at 5:45 pm

      Thanks for your kind words Michelle. Sorry I’m so late responding. Hope the donuts were yummy! cheers, Betty

      Reply
  3. Patty says

    February 25, 2018 at 8:42 pm

    The 1/3 cup of cocoa powder isn’t included in the filling instructions? It didn’t seem to need it however? Beautiful and delicious recipe, thank you!

    Reply
    • stemsandforks says

      February 25, 2018 at 9:30 pm

      Indeed! I made it initially with the cocoa powder but settled without the second round and forgot to omit. Thanks for catching that. Would love to see a pic of your babka! xo

      Reply
  4. Teri C says

    August 30, 2018 at 6:51 am

    So does this make one babka or two wreaths? Thanks in advance-I’m trying this for holiday!

    Reply
    • stemsandforks says

      August 30, 2018 at 8:12 am

      Hi there. It makes one very large wreath. the process is:
      -2 logs/rolls
      -cut them lengthwise in half
      -twisted 2 half tendrils together to get a twist
      -I then took the two braids and connected them to make a wreath.
      It is a large wreath for entertaining large families and guests. So perfect for the holildays indeed. Let me know if I can assist again. Thank you!
      Cheers,
      Betty

      Reply

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Today  is the last day to submit.
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Above I used a split complementary colour scheme. Reds-oranges and hunter greens. 
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Complementary colours help create striking images while monochromatic colour schemes are usually calmer. 
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Using colour theory for some is intuitive. And for others, a struggle. When in doubt look at the colour theory guide and colour wheel. There are many online As well please see @silvia_salvialimone last few posts for more tips. Don’t forget to tag us and #colourchallenges

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So many beautiful entries already for the compleme So many beautiful entries already for the complementary colour challenge with @silvia_salvialimone 
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Another approach to creating an image with complementary colours is using the split complementary colour scheme. 2 similar (analog) colours such as blush and red with 1 opposite (complementary) colour such as green. 
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We naturally use split complementary colours as some hues are not common in nature such as blue. 
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Challenge is autumnal tones however 
For those down under spring tones are totally acceptable. 
Be sure to tag @silvia_salvialimone and I and use the hashtag #colourchallenges 💓
Hosting a Colour Challenge with @silvia_salvialimo Hosting a Colour Challenge with @silvia_salvialimone starting today until the weekend. 
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Complementary colours are essentially opposite colours on the colour wheel. Red and green. Orange and blue. Yellow and purple. The challenge is to create a harmonious picture using complementary/opposite colours by using food, flowers, props etc. 
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Be sure to tag @silvia_salvialimone and @stemsandforks with hashtag #colourchallenges Challenge ends this weekend. Winner gets a complimentary consultation with @silvia_salvialimone 💕Good luck!
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#MyMetro #MetroLovesLocal
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Love that burns plus some other candle friends … from a series I took for @tatineofficial
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Clockwise from top. 
-swiss chard pan fried lightly with salt and pepper. 
-bok choy w/ gochugaru, garlic, rice vinaigrette 
-lentil salad w/sundried tomatoes, mint, walnuts, tofu, paprika, salt and pepper. 
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-center - quinoa, tomatoes, olives, dill, capers with a lime and sweet mustard dressing
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Note to self. Lubricate eyes. #blinkblink 
#thebiteshot #joaniesimon #thewelltemperedclavier #jsbach
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Il Centenario Extra Virgin Olive Oil. Love using it on salads, dipping breads or grilling veggies like these green tomatoes. Made from early harvests from century old olive trees, Il Centenario is fresh, elegant with a subtle spicy finish. The dark bottle is sleek and makes for a lovely addition to complete any tablescape. And the anti-drip spout is just brilliant.Visit my stories to see how to make these grilled green tomatoes and a link to purchase Il Centenario. #125YearsOfMastery #ad #MyCarapelliCraft #CarapelliFirenze #extraViginOliveOil
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See stories for last slide #glitch
Colac Braided Bread from @irina.r.georgescu Carpat Colac Braided Bread from @irina.r.georgescu Carpathia: Food From the Heart of Romania. Simple ingredients: flour, salt, Evoo...baked warm with a slab of butter- heaven. 
A beautiful book featuring edgy Romanian dishes. And stunning photos. Congrats @irina.r.georgescu 
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Special thanks to @foodfluffer x
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#irinageorgescu #carpathia #baking #bread #foodfluffer #foodphotography
Considered the “royalty” of apples, @PinkLadyA Considered the “royalty” of apples, @PinkLadyAppleUK is sweet, crisp with a subtle juicy fizz. #ad 
A delightful apple to munch on but equally beguiling as a decorative statement. Pink Lady Apples are sun ripened longer to meet optimal sweetness, firmness, colour and flavour before being harvested. Look for the pink Pink Lady® pink heart shaped sticker.  #PinkLadyApples
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