Choco-Orange Babka Wreath


Hand or
stand mixer


32 oz. Classic Challah Dough 


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:

cup water

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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