Have You Tried Baking With Blood Oranges and Chocolate?
I couldn’t let blood orange season go by without one more recipe that included it. This time, I added it to my Babka and made a Chocolate Blood Orange Babka!
Traditionally, for a Babka, you use all all purpose flour and all whole milk. But, I’ve noticed that I really like the combination of using all purpose flour and bread flour. I also use half whole milk and half buttermilk. The combination of these two methods make an incredible dough. But, definitely use the traditional way if it makes you more comfortable.
Fresh orange zest is added to the rich dough as its mixing. As it’s rising, you can smell the citrus aroma in it. Let it rise in the refrigerator overnight.
The next day, roll out a half at a time. Mix all of the ingredients for the filling. It is enough for both halves. Spread half of the chocolate mixture on the dough. Roll up the dough lengthwise. If your dough seems very soft, place the rolled dough on a baking sheet and refrigerate until after to put together the second Babka.
To make the second one, repeat the process of the first. Place into the refrigerator while you shape the first of the dough. Cut the first dough down the middle so that you have 2 halves. Twist each half together, and place in a parchment lined 10 inch round pan in a semi-circle. Repeat with the other half. Pinch the 2 halves together. Let the dough rise for an hour, then bake and cool. Make the blood orange glaze and brush it over the Babka before serving.
I’m obsessed with this recipe. You could also use lemon or grapefruit instead of the blood orange in the Spring or Summer. So good!
Chocolate Blood Orange Babka
Ingredients
Dough
- 1 tbsp yeast
- 1/2 cup buttermilk
- 1/2 cup whole milk
- 2 eggs
- 2/3 cup sugar
- 1 tsp salt
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 cup bread flour
- 6 tbsp butter, softened
- zest of one blood orange
Filling
- 4 oz dark chocolate
- 1/2 cup butter
- 1/2 cup powdered sugar
- 2/3 cup dark cocoa powder
Glaze
- juice and zest of one blood orange
- 1/4 cup granulated sugar
Instructions
Dough
- Warm milk and buttermilk in the microwave until slightly warm but not hot. Pour in a Kitchen aide bowl. Sprinkle yeast on top. Let it sit for 5 minutes. Add sugar, salt, vanilla, zest and eggs. Attach dough hook and turn on the machine. Add the AP flour, and the bread flour, one cup at a time. After the flour is in, add the softened butter a tablespoon at a time. Let the dough kneed for a few minutes. Place the dough in an oiled bowl, cover with plastic wrap and place in the refrigerator overnight. The next day, divide dough in half. Roll out one half of dough into a rectangle. Trim the edges to make it more exact.
Filling
- Place dark chocolate in a microwave safe bowl with the butter. Microwave until melted. Add cocoa powder and powdered sugar and mix. Divide mixture in half. Spread chocolate filling on top of dough until the entire area is covered. Roll dough up lengthwise. Cut down the middle so that you have 2 halves. Twist each half together, and place in a parchment lined 10 inch round pan in a semi-circle. Roll out the second half of the dough and repeat the process from the first half. Add the twisted dough in the pan so that you complete the circles. Push and pinch ends of each babka together. Let rise for an hour. Bake at 350 degrees for about 30-40 minutes or until browned. Cool on wire rack.
Glaze
- Add blood orange juice and sugar to a small sauce pan and cook until the sugar is dissolved. Let it cool for a few minutes so that the sauce thickens some. Brush all over the top of the Babka.
