Equipment:
Hand or
stand mixer
Ingredients:
32 oz. Classic Challah Dough
Filling:
2 eggs
¾ cup confectioners’ sugar
1¼ cups
chocolate chips
1½ sticks margarine or butter
Zest of 1 orange
1 teaspoon vanilla extract
1 teaspoon orange extract or 2 teaspoons orange liqueur, such as Cointreau
1 teaspoon cinnamon
Orange Glaze:
⅓ cup water
⅓ cup sugar
1 teaspoon orange extract (or orange liqueur, such as Cointreau)
Thinly sliced orange peel, for garnish
Using a hand mixer, beat the eggs and confectioners’ sugar until nice and creamy.
Add the chocolate chips and margarine to a microwave-safe bowl and microwave in 30-second intervals until melted. Add the melted chocolate to the egg and sugar mixture.
Add the orange zest, vanilla, orange extract, and cinnamon. Mix well until mixture thickens.
Roll dough into a large rectangle. Spread chocolate mixture in a thin, even layer on the dough. Roll up, jelly-roll style, and freeze for 10-15 minutes.
Once cool, slice the dough in half lengthwise, leaving a bit attached at the top.
Twist the two halves together, bringing it all together into a circular wreath shape. Place on a parchment-lined baking sheet or in an 8-inch round pan. Bake in a 350°F oven for 30-35 minutes.
While babka is baking, add glaze ingredients to a small saucepan over high heat. Bring to a boil, then simmer on low heat for 3 minutes.
When the babka is finished baking, immediately drizzle on the glaze. Garnish with orange peel.
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