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Chestnut Babka with Orange Blossom Water

This delicious chestnut babka is delicious with the festive flavors of orange blossom water and spices. Slice and serve with softened butter for a rich treat!
Prep Time6 hours
Cook Time40 minutes
Servings: 2 loaves

Ingredients

Dough

  • 1 package active dry yeast
  • 1/2 cup warm whole milk
  • 1/3 cup dark brown sugar plus a pinch more
  • 4 1/4 cups all-purpose flour plus more for kneading
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 8 tablespoons unsalted butter room temperature
  • 1 1/2 teaspoon orange blossom water
  • 4 large eggs room temperature, cut into small pieces

Filling

  • 2 cups chestnut preserves or jam

Glaze

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tablespoon orange zest
  • 1 teaspoon orange blossom water

Instructions

  • In a small bowl or ramekin, warm milk to approximate 110-115 degrees F (or slightly warm to the touch. stir in a pinch of drak brown sugar, then sprinkle yeast on the surface of the milk to "bloom." Set aside for about 20 minutes.
  • Using a large bowl and sturdy wooden spoon or a stand mixer, combine flour, sugar, salt, cinnamon, and cloves. Stir well to combine. Cut or mix in butter until the well distributed (mixture should look coarse with pea size clumps.
  • In a seperate bowl, whisk together the orange blossom water and eggs.
  • Make a "well" in your dry mixture. Pour the egg and yeast mixtures into the well, bringing dry ingredients into the wet until well incorporated. At this point your mixture should look very shaggy.
  • Turn out your shaggy dough onto a lightly floured surface. Knead well for approximately seven minutes, until the dough is stretchy and somewhat shiny. RESIST the urge to over flour your surface, just add enough to keep the dough from sticking.
  • Place your dough into a well greased bowl and cover tightly with plastic film. Let rise in a cool spot for about three hours or doubled in size.
  • Once risen, turn your dough onto a lightly floured surface and divide into four equally sized portions. Roll each portion of dough into a rectangle approximately 12 inches by 16 inches. Spread 1/2 cup of chestnut preseves on each retangle. Roll lengthwise into a tight spiral. Repeat until you have four chestnut filled dough spirals.
  • Slice two of the sprials in half down the entire length of the roll. Braid one whole spiral and two of the havled spirals. Repeat for the second loaf.
  • Transfer to parchment lined loaf pans, tucking edges under. Cover with plastic film. Rise for about 1-2 hours, until doubled in size. Alternatively, you can place the loaves in the refrigerator overnight, then bring the loaves to room temperature and doubled.
  • Remove plastic film and bake in a 350 degree F oven for approximately 40-45 minutes, turning loaves once during the baking process to ensure even browning.
  • Meanwhile combine water and sugar in a small saucepan. Bring to a gentle boil for approximately three minutes to thicken. Remove from heat and add orange blossom water and orange zest. Set aside,
  • When the babka loaves have baked, remove from oven and pierce loaves 10-15 times each with a long skewer. Brush glaze onto the loaves equally and allow to cool before removing from pans.
  • Slice and serve with softened butter.