Chocolate Orange Babka Knots

Soft, rich, and citrusy buns with a luxurious chocolate filling — perfect for a weekend brunch.

Makes: 12

Hands-on time:

1 hour + resting, chilling & proving

Bake time: 20 minutes

Ingredients

For the dough

• 450g strong white bread flour, plus extra for rolling

• 50g white rye flour

• 30g caster sugar

• 1 tbsp dried milk powder

• 7g fast-action dried yeast

• 1 tsp salt

• 200ml whole milk, lukewarm

• 3 eggs

• 125g unsalted butter, at room temperature

For the filling

• Finely grated zest of 1 orange

• 100g dark chocolate (54%), chopped

• 100g unsalted butter, diced

• 50g light muscovado sugar

• 1 tbsp cocoa powder

• 1 tsp vanilla paste

• Pinch of salt

• 30g pistachios, finely chopped (for finishing)

For the syrup

• 150g caster sugar

• Juice of 3 orange

• 1 cinnamon stick

• 0.5 vanilla pod

• 2 cardamom pods, lightly bruised

You will need

• 2 baking sheets lined with baking paper

• 2 proving bags

• Pizza wheel

Method

1. Make the dough: In a stand mixer fitted with a dough hook, combine both flours, sugar, milk powder, yeast, and salt. Add the warm milk and 2 eggs. Mix on medium–low speed until just combined.

   
   

2. Gradually add the softened butter, a little at a time. Once fully incorporated, knead for 5 minutes until smooth, elastic, and coming away cleanly from the sides of the bowl.

   
   

3. Shape into a ball, cover the bowl, and leave at room temperature for about 1 hour, or until doubled in size.

   
   

4. Prepare the filling: While the dough rises, place the orange zest, chocolate, butter, sugar, cocoa, vanilla, and salt in a heatproof bowl. Set over a pan of barely simmering water, stirring occasionally until melted and smooth. Remove from the heat and let cool to a spreadable consistency.

   
   

5. Fill the dough: Turn the risen dough out onto a floured surface and gently knock it back. Flatten and roll into a 36 x 60cm rectangle with a long edge facing you.

   
   

6. Spread the right third of the dough with half the chocolate filling. Fold this third over the centre third and gently press. Spread the top of the now-centre third with more filling and fold the remaining third over the top. You’ll have a 36 x 20cm parcel.

   
   

7. Shape the knots: Using a pizza wheel, cut the dough widthways into twelve 3cm strips. Cut each strip in half lengthways, leaving 1cm uncut at the top. Twist the two strands together, then form into a loose knot, tucking the ends underneath.

   
   

8. Place on the prepared baking sheets and cover . Refrigerate overnight.

   
   

9. Next morning: Remove from the fridge and let prove at room temperature for 1–2 hours, or until puffy and springy.

   
   

10. Make the syrup: In a small pan, combine the sugar, orange juice, cinnamon stick, and cardamom pods and vanilla pod. Heat gently to dissolve the sugar, then simmer for 2 minutes. Set aside.

    
    

11. Preheat the oven to 190°C (170°C fan) / Gas 5.

    
    

12. Bake the knots: Lightly beat the remaining egg and brush the buns. Bake for 20 minutes, or until golden and cooked through.

    
    

13. Finish: While warm, brush generously with the syrup and scatter with chopped pistachios. Leave to cool before serving.

    
    

Tip: Prepare the dough and shape the knots the evening before, so they’re ready for final proof and baking in the morning - a perfect make-ahead brunch treat.