To make the Dough:

Add the milk and butter to a small saucepan and heat over medium until simmering. Whisk in the honey, orange juice, and orange zest, then pour into a large bowl. Use a finger to test the heat – it should be just slightly warmer than your skin. If it's too hot, leave it for a few minutes to cool slightly.

Sift the flour, cinnamon, and salt together and sprinkle in the dried yeast.

When the milk is at the right temperature, place it into a mixer and add 1 cup of the flour mixture; continue to add the flour 1/2 cup at a time, mixing thoroughly between additions. Knead with the dough hook for five minutes until smooth, elastic, and shiny.

Place the dough in a clean, greased bowl. Brush a small amount of oil over the dough, cover with a damp tea towel, and place the bowl in a warm place to bulk ferment for about an hour, or until doubled in size. This dough also proves well overnight in the fridge.

Once the dough has risen, gently punch it down and turn it out onto a floured surface. Roll the dough out to about 1cm thickness, making a large rectangle.

For the Filling:

Place the chocolate, cream, and orange zest into a heat-safe bowl. Place over a small saucepan of simmering water (do not let the base of the bowl touch the water) and heat, occasionally stirring, until melted. Whisk to incorporate fully.

Spread the filling evenly over the rectangle, then sprinkle with the soft brown sugar and cinnamon.

For the Shaping:

Roll up the rectangle of dough lengthwise (like a Swiss roll) into a long sausage. Cut down the centre lengthwise, all the way through.

Gently place one half of the dough over the other, filling-side facing up, to make an X shape. Next, gently wrap each side over the other, like a two-strand braid, until all of the dough has been plaited.

Shape the plait into a circular wreath onto a cold Le Creuset Bread Oven. Cover with the lid and place somewhere warm to rise for another 30 minutes.

Preheat the oven to 210°C (200°C fan-assisted). Bake the bread for 20 minutes with the lid on. Remove the lid and continue to bake at 180°C for a further 20 - 25 minutes until golden brown. Brush immediately with the melted honey. Cool on the baking sheet for about half an hour before removing and cooling thoroughly on a rack. Serve warm.

Optional toppings:

Sift icing sugar and add in hot orange juice. Mix thoroughly until a smooth paste is formed. Drizzle over the Babka. Toast the pecan nuts and scatter over the icing.