Chocolate Babka

TO MAKE THE BABKA DOUGH:

1. In a small bowl, whisk together the orange juice, whole milk, yeast, and 1 teaspoon of granulated sugar, reserving the remainder. Let it activate for 5 to 10 minutes or until it’s foamy. In a stand mixer, with the dough hook, mix together the flour, the remaining 2 tablespoons of granulated sugar, and kosher salt. Add the yeast mixture with the egg, butter, and vanilla extract and mix on medium-low, until mostly combined. Scrape down the edges of the bowl with a spatula. Increase the speed to medium and knead for 8 to 10 minutes or until the dough is shiny, smooth, and supple looking. Using your hands, form the dough into a ball.
2. Spray a medium bowl with cooking spray. Transfer the dough to the greased bowl. Cover the bowl with plastic wrap and transfer to the fridge to proof for at least 2 hours or until doubled in size. If you want to make this ahead, you can proof the dough overnight and continue with the recipe in the morning.

TO MAKE ORANGE CHOCOLATE FILLING:

1. In a bowl, using a fork, beat together the butter, granulated sugar, brown sugar, cocoa powder, melted dark chocolate, and orange zest until the mixture is smooth and glossy. You can use a stand mixer or handheld electric mixer if you prefer.

TO ASSEMBLE THE BABKA:

1. Grease and line an 8x4-inch or 9x-5-inch loaf pan. You’ll have a taller loaf if you use the 8x4-inch pan.
2. On a liberally floured surface, dump the dough out and roll it into a rectangle that’s about 10-inches x 12-inches. Don't be shy to break out a measuring tape. Spread the filling evenly onto the rectangle and stop about 1/4-inch before you reach the edge. Roll the rectangle tightly, in a horizontal fashion, into a log. If your log is soft and hard to work with, transfer it to a lightly floured cutting board and transfer it to the freezer (this will help when we cut and form the babka) for about 10 minutes.
3. After the log has chilled, remove it from the freezer. Using a serrated knife, slice a ½-inch off the ends and discard. Slice the log in half and lay the two halves next to each other, with the cut side up. (See the photos above for help!) Pinch the tops together to seal them. And then lift one strand over the other, forming a twist. Try your hardest to keep the cut sides up. Repeat until you’ve worked your way down the entire log. Carefully transfer it to the prepared loaf pan. Cover with a clean kitchen towel and place in a draft-free place in your home until it doubles in size, about 1 hour.
4. Preheat the oven to 350 degrees F. Place the loaf pan on a baking sheet to catch any chocolate filling that might drip down. Bake for about 35 to 40 minutes, or until golden brown and cooked through. Remove from the oven and immediately brush the top of the loaf with the orange syrup (see below). Let the loaf cool in the pan for 30 minutes before transferring it to a wire rack. Let the loaf cool completely before slicing.

TO MAKE THE ORANGE SYRUP:

1. To a small saucepan, add the water, Florida’s Natural Orange Juice, and sugar. Whisk together and cook over medium heat until all the sugar has dissolved. Set aside.