Combining chocolate and citrus flavours, this sweet braided bread is the perfect addition to any breakfast or brunch spread. Perfect with a cup of your favourite tea or coffee.
Main INGREDIENTS
- Chocolate
Ingredients
Method
Ingredients
FOR THE DOUGH
- 200 ml milk
- 50g butter
- 60 ml honey
- 60 ml orange juice
- Zest of 2 oranges
- 400g cake flour
- 7 ½ ml cinnamon
- 5ml salt
- 10g (15ml) dried yeast
- Oil for brushing
FOR THE FILLING:
- 50g dark chocolate, finely chopped
- 45ml cream
- Zest of an orange
- 30ml demerara or soft brown sugar
- 5ml cinnamon
- 40ml honey for glazing
OPTIONAL TOPPINGS:
- 95ml icing sugar
- 20ml orange juice
- 20g pecan nuts
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Method
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1To make the Dough:
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2Add the milk and butter to a small saucepan and heat over medium until simmering. Whisk in the honey, orange juice, and orange zest, then pour into a large bowl. Use a finger to test the heat – it should be just slightly warmer than your skin. If it's too hot, leave it for a few minutes to cool slightly.
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3Sift the flour, cinnamon, and salt together and sprinkle in the dried yeast.
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4When the milk is at the right temperature, place it into a mixer and add 1 cup of the flour mixture; continue to add the flour 1/2 cup at a time, mixing thoroughly between additions. Knead with the dough hook for five minutes until smooth, elastic, and shiny.
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5Place the dough in a clean, greased bowl. Brush a small amount of oil over the dough, cover with a damp tea towel, and place the bowl in a warm place to bulk ferment for about an hour, or until doubled in size. This dough also proves well overnight in the fridge.
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6Once the dough has risen, gently punch it down and turn it out onto a floured surface. Roll the dough out to about 1cm thickness, making a large rectangle.
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7For the Filling:
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8Place the chocolate, cream, and orange zest into a heat-safe bowl. Place over a small saucepan of simmering water (do not let the base of the bowl touch the water) and heat, occasionally stirring, until melted. Whisk to incorporate fully.
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9Spread the filling evenly over the rectangle, then sprinkle with the soft brown sugar and cinnamon.
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10For the Shaping:
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11Roll up the rectangle of dough lengthwise (like a Swiss roll) into a long sausage. Cut down the centre lengthwise, all the way through.
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12Gently place one half of the dough over the other, filling-side facing up, to make an X shape. Next, gently wrap each side over the other, like a two-strand braid, until all of the dough has been plaited.
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13Shape the plait into a circular wreath onto a cold Le Creuset Bread Oven. Cover with the lid and place somewhere warm to rise for another 30 minutes.
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14Preheat the oven to 210°C (200°C fan-assisted). Bake the bread for 20 minutes with the lid on. Remove the lid and continue to bake at 180°C for a further 20 - 25 minutes until golden brown. Brush immediately with the melted honey. Cool on the baking sheet for about half an hour before removing and cooling thoroughly on a rack. Serve warm.
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15Optional toppings:
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16Sift icing sugar and add in hot orange juice. Mix thoroughly until a smooth paste is formed. Drizzle over the Babka. Toast the pecan nuts and scatter over the icing.
