Chocolate Orange Cranberry Babka

Name: Chocolate Orange Cranberry Babka
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 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; 1 packet (7 grams) instant or active yeast (about 2 ¼ teaspoons); ¼ cup (50 grams) granulated sugar; 2 large 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); ¼ cup (57 grams) unsalted butter (room temperature); ¼ cup (60 grams) heavy cream; 4 oz semi-sweet baking chocolate (finely chopped); 1/3 cup (40 grams) powdered sugar; 3 tablespoons (15 grams) Dutch-processed cocoa powder; ¼ teaspoon fine sea salt; 1 egg; 2 tablespoons heavy cream; ½ cup (120 grams) water; ½ cup (100 grams) granulated sugar; 3-4 tablespoons freshly squeezed orange juice

By:

Lauren

Published:

October 13, 2025

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Chocolate Orange Cranberry Babka is a masterpiece that bridges the gap between comforting traditions and vibrant flavors. Imagine pulling apart soft, pillowy layers filled with rich chocolate, tart cranberries, and the refreshing zest of orange. It’s like a warm hug on a chilly day, inviting you to indulge in a sweet moment of joy. This recipe is perfect for weekend brunches, festive gatherings, or simply as a treat to brighten your weekday. You’ll find the process surprisingly straightforward—and the pay-off? Well, it’s a showstopper that looks so good, you’ll feel like a pro in the kitchen. Gather your ingredients, and let’s get started on this delightful journey to make your own Chocolate Orange Cranberry Babka!

Why This Recipe Works

This recipe hits all the right notes. The combination of rich chocolate and tangy cranberries pairs beautifully, while the addition of orange zest adds a bright sparkle. The dough is light and airy, thanks to the careful balance of yeast and kneading time. Plus, the simple syrup brushed on top provides a wonderful finish, keeping your babka moist and enhancing its flavor profile. The result? A delightful treat that’s perfect for sharing, or simply savoring all by yourself.

Why You’ll Love This Chocolate Orange Cranberry Babka

You’ll love this Chocolate Orange Cranberry Babka for its unique taste and beautiful presentation. This recipe allows you to create a bakery-style treat right at home. The fragrant orange, the richness of chocolate, and the sweet-sour contrast of cranberries create a flavor experience that’s hard to forget. Plus, the fun of shaping and weaving the dough makes it a lively activity, perfect for involving family or friends. After all, food is best when shared!

Ingredients for Chocolate Orange Cranberry Babka

Here’s what you’ll need for this delicious baking adventure:

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
1 packet (7 grams) instant or active yeast (about 2 ¼ teaspoons)
¼ cup (50 grams) granulated sugar
2 large 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)
¼ cup (57 grams) unsalted butter (room temperature)
¼ cup (60 grams) heavy cream
4 oz semi-sweet baking chocolate (finely chopped)
1/3 cup (40 grams) powdered sugar
3 tablespoons (15 grams) Dutch-processed cocoa powder
¼ teaspoon fine sea salt
1 egg
2 tablespoons heavy cream
½ cup (120 grams) water
½ cup (100 grams) granulated sugar
3-4 tablespoons freshly squeezed orange juice

Prepare the Dough

Mix Dry Ingredients

In the bowl of a stand mixer fitted with the hook attachment, mix the all-purpose flour, fine sea salt, ground nutmeg, and chopped dried cranberries. These ingredients create the foundation for your babka, delivering flavor and texture.

Heat the Milk

Next, heat the whole milk until it’s about 110°F. It should feel warm but not hot to the touch. In a small bowl, combine the yeast and granular sugar; set this aside for later.

Activate the Yeast

Once the milk is at the right temperature, whisk the yeast mixture into the milk. If you’re using active dry yeast, let it sit for about 15 minutes. This step is key because it wakes up the yeast, ensuring your dough rises beautifully.

Combine Wet Ingredients

After the yeast is activated, whisk in the eggs, vanilla extract, and orange zest into the milk mixture. This fragrant blend enhances the flavor of your dough.

Form the Dough

Pour the wet ingredients into the dry ingredients in the stand mixer. Mix on low-medium speed until a ball starts to form around the hook. This is when your dough begins to come together.

Incorporate Butter

Gradually add the unsalted butter, making sure each addition is fully incorporated before adding more. Knead on medium-high speed for about 8-12 minutes. The dough should become smooth and elastic, stretching without tearing.

First Rise

Transfer the dough to a greased bowl, covering it with a towel. Set it in a warm area to rise for about an hour or until it doubles in size. Alternatively, for richer flavor, refrigerate overnight. The longer rise helps deepen the taste.

Prepare the Filling

Melt Butter and Cream

While you wait for the dough to rise, melt ¼ cup of unsalted butter and heavy cream together in a saucepan over medium heat. Stir until the butter is completely melted.

Mix in Chocolate

Add the finely chopped semi-sweet chocolate to the melted mixture and stir it until smooth. This rich filling is what makes your babka irresistible.

Combine Filling Ingredients

Once smooth, whisk in the powdered sugar, cocoa powder, and fine sea salt. Chill this mixture in the fridge until it thickens to a paste-like consistency. This makes it easier to spread on the dough.

Shape the Babka

Prepare the Pan

Before you start shaping, line a 9×5-inch loaf pan with parchment paper for easy removal later. This simple step makes all the difference.

Roll Out the Dough

Once the dough has risen nicely, turn it out onto a floured surface. Roll it out into a 12×16 inch rectangle. Make sure to keep it even; this helps with filling and rolling!

Spread the Filling

Spread the chilled chocolate mixture evenly over the dough, leaving a small border around the edges. Then, roll it tightly into a log, making sure to seal the seam to keep everything in place.

Weave the Dough

To create that beautiful babka weave, trim the edges, cut the log in half lengthwise, and twist the two halves together, cut sides facing up. Place this twisted log into your prepared loaf pan, cover it, and let rise for another 30-40 minutes. This additional rise helps it puff up more when baking.

Bake the Babka

Preheat the Oven

While the babka is rising, preheat your oven to 350°F. As it heats, prepare an egg wash by whisking together one egg with two tablespoons of heavy cream.

Brush and Bake

Once risen, brush the loaf generously with the egg wash. Bake for 45-55 minutes, or until the crust turns golden brown and a toothpick inserted comes out clean. The smell in your kitchen will be heavenly!

Prepare Simple Syrup

While the babka bakes, combine water, granulated sugar, and fresh orange juice in a saucepan. Bring this to a boil, then let it simmer for 4-5 minutes. This simple syrup will add moisture and sweetness.

Apply Syrup

As soon as the babka comes out of the oven, brush it with the warm syrup. This step keeps your babka moist and adds that lovely shiny glow. Allow it to cool in the pan for a bit before slicing.

Serving Suggestions

Serve warm or at room temperature—it’s perfect for brunch or dessert.
Enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream to take it over the top.

Tips for Success

If you want a more intense flavor, consider adding extra orange zest or a touch of orange extract to the dough.
Make sure to knead the dough until it passes the “windowpane” test, meaning it should stretch without tearing—this results in that perfect fluffiness.

Variations

Feel free to substitute cranberries with other dried fruits like cherries or apricots for a unique twist.
You could also experiment with different types of chocolate, like dark or white chocolate, to create your favorite flavor combinations.

Storage Tips

To keep your leftover babka fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, freezing it for up to 3 months works well, too!

Pairing Ideas

Pair slices of this babka with a rich espresso, dark coffee, or even a glass of dessert wine to elevate your dining experience. The flavors harmonize beautifully!

FAQs

1. Can I use active dry yeast instead of instant yeast?
Yes, just remember to let it activate by resting in warm milk for 15 minutes before you proceed.

2. Can I make this babka ahead of time?
Absolutely! Prepare the dough and filling the day before and refrigerate them overnight for convenience.

3. How do I achieve the best texture for babka?
Proper kneading and allowing the dough to rise until it doubles in size are critical for that airy texture.

4. Can I customize the filling?
Sure! Feel free to add nuts, spices, or any kind of chocolate you love to create your ideal babka.

5. Is there a gluten-free option?
This recipe uses all-purpose flour, but you could try a gluten-free blend. However, be aware that results may vary.

This Chocolate Orange Cranberry Babka is more than just a treat—it’s an invitation to savor the moment. The fluffy brioche, the rich filling, and the hints of orange and cranberry come together in a spectacular way. Whether as a dessert or a special morning indulgence, this babka will surely impress everyone who gets a taste!