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Parve
Medium
1 Hour, 30 Minutes
Diets 
There’s a babka recipe in my first cookbook, Rising. It’s a good recipe, very good in fact! But I’ve tasted a lot of babka between then and now, and I think this one is even better. The addition of the orange makes the flavor profile so much more interesting, but you can choose to leave it out if orange isn’t your thing, and it is still an incredible filling for a babka. The filling recipe is adapted from my sister-in-law Chani’s recipe. She’s a master baker, and her babka is legendary. Read more about Rochie’s second cookbook, The KIDS Book of Challah, here.
32 ounces Classic Challah dough or Brioche dough
2 eggs
3/4 cup Gefen Confectioners’ Sugar
1 and 1/4 cups Glicks Chocolate Chips
1 and 1/2 sticks margarine or butter
zest of 1 orange
1 teaspoon Gefen Vanilla Extract
1 teaspoon orange extract or 2 teaspoons orange liqueur, such as Cointreau
1 teaspoon Gefen Cinnamon
1/3 cup water
1/3 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 to 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 Gefen Parchment-lined baking sheet or in an eight-inch round pan. Bake in a 350-degree-Fahrenheit oven for 30 to 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 three minutes.
When the babka is finished baking, immediately drizzle on the glaze. Garnish with orange peel.
Recipe excerpted from The KIDS Book of Challah (Feldheim, 2022). Purchase on Amazon.
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