Chocolate orange babka

• whole milk↗100ml ml
• strong white bread flour↗550g g

  plus extra for dusting

• granulated sugar↗100g g
• instant dry yeast↗7g sachet g
• eggs↗4 large

  at room temperature

• unsalted butter↗150g g

  at room temperature, cut into cubes

• soft light brown sugar↗50g g
• cocoa powder↗30g g
• dark chocolate↗125g g

  finely chopped

• unsalted butter↗100g g

  chopped

• oranges↗3

  zested

• granulated sugar↗100g g
• oranges↗3

  juiced (or use juice of 2 oranges mixed with 25ml triple sec), plus 1 orange, zest peeled and finely sliced

Step-by-step instructions

1. 1

   Heat the milk in a small saucepan over low heat until warm but not hot. Set aside. Pour the flour into the mixer bowl. Add ½ tsp salt to one side of the bowl, and the sugar and yeast to the other. Mix each part with the flour by hand, then using the dough hook, combine until fully incorporated.

2. 2

   Add the warm milk, then set the mixer to medium speed and add the eggs one at a time. Knead the dough for 10 minutes until smooth, then gradually add the butter, one or two cubes at a time, until fully incorporated, about 5‑8 minutes. Scrape the sides of the bowl — the dough will be very soft.

3. 3

   Transfer the dough to a large bowl, cover with a clean kitchen towel and let rise for 1 hour 30 minutes – 2 hours until doubled in volume. After rising, chill for 1 hour.

4. 4

   Line a large baking tray with parchment paper and set aside. To make the filling, place all filling ingredients and a pinch of sea salt in a small saucepan over low‑medium heat, stirring constantly until everything melts and combines. Transfer to a bowl, let cool completely, then refrigerate and chill for 40 minutes, stirring every 20 minutes until the mixture thickens but remains spreadable.

5. 5

   Remove the dough from the refrigerator and roll it out on a lightly floured surface to an approximate rectangle 70 × 40 cm. Evenly spread the filling over the dough using a spatula or knife. Starting from the short end nearest you, roll the dough into a tight log. Transfer to a board seam side down and cut in half lengthwise, obtaining two long pieces. Place them side by side and braid them lengthwise, similar to plaiting. Form a circle by joining the ends, creating a wreath, and carefully transfer it to the prepared sheet.

6. 6

   Cover with a kitchen towel and let rise for 1 hour until doubled in volume. Preheat the oven to 180 °C/160 °C with convection (gas 4) and bake the babka for 35‑40 minutes until golden.

7. 7

   For the syrup, bring sugar, orange juice and zest to a boil over high heat for 5‑10 minutes until thickened. Brush the babka with warm syrup. Strain the caramelised orange zest and sprinkle it over the babka. Serve warm, or let cool completely, then wrap. It will keep at room temperature for up to three days.