Chocolate & Orange Babka Sweet Bread – Christmas Wreath
Christmas wreath babka sweet bread with chocolate and orange syrup – a festive dessert perfect for the holiday table!
Chocolate & Orange Babka Sweet Bread
Course: DessertCuisine: Est-European, Bakery – styleDifficulty: Medium10
servings2
hours35
minutes381
kcal2
hours35
minutesWe’re kicking off December properly, and the first recipe on the agenda is just like you’ve come to expect from me: a slightly fancy name, a simple preparation method, a look that’s more than pretty, and a taste… de-li-cious. It has chocolate — so you really can’t go wrong, guaranteed.
The Story of Babka – a Little History, Lots of Magic
Some recipes go beyond ingredients and technique. Recipes that come with a story, with tradition, and that sense of “home” you feel from the very first bite. Babka is one of them.
Originating from Eastern Europe, with roots in Jewish and Slavic cuisine, babka was originally a simple bread dough, braided and baked for holidays. Its name, legend has it, comes from the Slavic word “babushka” — grandmother — because its twisted, folded shape reminded people of the full skirts of grandmothers long ago.
Over time, the recipe evolved: instead of dense breads, enriched dough with eggs and butter became popular, and the fillings became more decadent — cocoa, chocolate, dried fruits, nuts, cinnamon. In recent years, babka has taken the world by storm, especially in its modern version: extremely fluffy and aromatic, with spectacular twists hiding generous layers of creamy filling.
For me, babka is the kind of dessert that turns any ordinary day into a special one.
Today, I’m sharing a festive, seasonal version: chocolate and orange babka — fluffy, glossy, aromatic, and absolutely perfect at any time of the day.
Let’s get started — I promise this will be one of those recipes you’ll want to make again and again.
Ingredients
- For the dough
500 g all-purpose flour (type 000) or bread flour
100 g sugar
10 g salt
14 g dry yeast or 40 g fresh yeast
240 ml warm milk
2 large eggs
100 g melted butter
Zest of 1–2 oranges
- For the filling
200 g chocolate cream
30 g chopped nuts (optional)
1 tsp vanilla extract
- For the syrup / glaze
50 g sugar
50 ml water
80 ml orange juice
Almond flakes, pomegranate seeds, or powdered sugar for decoration (optional)
Preparation method
- Helpful Note – Filling Alternatives
Instead of chocolate cream, other equally delicious fillings can be used. A thicker jam (orange, plum, or berry) provides a fruity and slightly tart contrast. For a modern twist, salted caramel cream is an excellent choice. Nut, almond, or hazelnut pastes can also be used for a more natural filling, or a simple mixture of melted chocolate with a little butter and cocoa works perfectly for a homemade version.
- Starting with the dough
In a large bowl, mix the flour, sugar, salt, and yeast. Then add the warm milk, eggs, and grated orange zest, and begin kneading until you get a smooth, elastic dough. Finally, incorporate the melted butter, and after a few minutes of kneading, the dough becomes soft and fluffy. Cover it with a clean towel and let it rest for 1.5–2 hours, until it doubles in size. - Once the dough has risen nicely, turn it out onto a lightly floured surface and roll it into a generous rectangle. Next comes the most delicious part: spread the chocolate cream evenly over the dough and sprinkle the nuts and dried cranberries on top.
Tip: When spreading the cream, leave a border along the edge to make it easier to seal the dough when rolling. - Roll the dough tightly lengthwise, then cut it in half lengthwise and twist the two pieces so the filling is visible. Next, form a circle and pinch the ends together, carefully placing the wreath on a baking tray lined with parchment paper.
- Let it rise for another 20–30 minutes — the flavors will meld, and the dough will become even fluffier.
Tip: To help the wreath keep its beautiful shape, place a bowl, a cup, or even a ramekin in the center; basically, any oven-safe vessel will work.
Bake the wreath at 180°C (350°F) for 30–35 minutes, until it turns golden brown and the aroma of chocolate and orange fills the entire house. - Preparing the syrup:
A few minutes before removing the babka wreath from the oven, prepare the syrup. Bring the sugar, water, and orange juice to a boil for a few minutes, then let it cool for 2–3 minutes. - Brush the hot wreath with the syrup for shine and extra flavor. As for the decoration, since the dessert itself will be the centerpiece on the table, it shouldn’t be skipped, but it also shouldn’t be overdone. My choice: almond flakes and pomegranate seeds.
- The chocolate and orange babka wreath is the kind of dessert that brings joy from the very first aroma. It’s fluffy, flavorful, and has that perfect balance of sweet, citrusy, and chocolaty — just enough to make you reach for another slice… and then another.
- Whether you make it for the holidays, a family meal, or simply to brighten your day, the result never disappoints. It stays soft for days, and honestly, it’s impossible not to feel proud when you place it on the table.
If you try the recipe, let me know how it turns out and what combinations you used. Maybe next time we can make one together with cinnamon, nuts, or a bolder twist.
Until then, happy kneading, wonderful aromas in the kitchen, and sweet moments with your loved ones!
