Ingredients
Method
- Combine one cup of the flour with the yeast in a large bowl, stir in the warm water until blended, then cover and let rest until bubbly and expanded.
- Add salt, honey, oil, eggs, orange zest, and vanilla directly into the bowl and mix thoroughly until smooth.
- Stir in the remaining flour until a sticky dough forms, then turn it out and knead briefly until soft and elastic.
- Place dough in a lightly oiled bowl, cover, and allow it to rise in a warm place until doubled in size.
- Melt the butter and chocolate together until smooth, then mix in powdered sugar and cocoa until glossy and spreadable.
- Deflate the dough and divide into two equal portions, then roll one portion into a large rectangle on a lightly floured surface.
- Spread half of the chocolate filling evenly over the dough, leaving a small border, then roll tightly into a log.
- Repeat rolling and filling with the second portion, then chill the logs briefly to firm them up for shaping.
- Slice each log lengthwise, twist the halves together with cut sides facing up, and transfer into prepared loaf pans along with any extra pieces.
- Cover loosely and let the shaped loaves rise until puffy and nearly filling the pans.
- Bake in a preheated oven until deeply golden and cooked through, shielding with foil if browning too quickly.
- Simmer orange juice and sugar until dissolved, then brush and pour syrup generously over the hot babkas before cooling.
Nutrition
Notes
This babka rewards patience—soft layers, glossy chocolate, and a fragrant citrus finish make every slice feel special.