Cookies/Rugalech

Dough:

7 1/2 cups flour
2 Tbsp. dry yeast
2 eggs
2 egg yolks
3/4 cup sugar
1 cup oil
1/4 tsp. salt
3/4 cup warm water
1 cup orange juice

Crumbs: (Optional)

3/4 cup flour
1/4 cup sugar
1/2 stick margarine
1 vanilla sugar

Filling:

3 – 16 oz Bakers Choice Chocolate Schmeer

Directions :

Crumb
Mix together all ingredients, until crumbly.
Dough
Dissolve yeast in lukewarm water until foamy. (Set aside)
Combine 3 3/4 cups flour, eggs, yolks, sugar, oil and orange juice in a mixing bowl. (Using a dough hook). Add activated yeast. Mix well until smooth and runny. Slowly add remaining flour and mix to form a smooth dough. Let dough rise at room temperature for one hour. Divide dough in 6 even parts. Roll out each piece of dough in a rectangle shape. Using a spatula, schmeer Bakers Choice Ready to use Chocolate Schmeer and roll up dough in a jelly roll style. Take two rolls of dough and twist them together. To form a babka, place in a deep loaf pan. Repeat with remaining rolls. Cover babkes with plastic wrap and allow rising for one hour. Preheat oven to 375°F, gently brush each babka with beaten eggs and sprinkle with crumbs. Place babkes in oven and bake for 15 minutes. Reduce heat to 325°F and continue baking for additional 30-40 minutes or until done.
Tip: Babka freezes well unbaked. When ready to bake, defrost and let rise babka for 2 1/2 hours at room temperature. Bake as
above
Yields: 3 Babkes