Chocolate Babka

In saucepan, heat milk over medium-low heat just until warm to the touch (100°F/38°C); pour into large bowl. Sprinkle with yeast; let stand until foamy, about 10 minutes. Transfer to stand mixer.

To mixer, add sugar, butter, salt and 2 of the eggs; whisk to combine. Add 3 cups (750 mL) of the flour; mix until dough is smooth, elastic and comes away from bowl, adding spoonfuls of remaining flour if necessary, about 10 minutes. Transfer to lightly floured surface; knead into ball.

Place in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1-1/2 hours.

Punch down dough; divide in half. Roll out each half into 18- x 7-inch (45 x 18 cm) rectangle.

Filling: Spread butter over each rectangle, leaving 1/2-inch (1 cm) border on 1 long side. Mix sugar with cocoa; sprinkle over butter. Starting at long buttered side, roll up tightly into log; pinch edge to seal, brushing with water if necessary.

Fold each log in half; twist twice and pinch open ends together to seal. Fit into 2 greased 8- x 4-inch (1.5 L) loaf pans. Cover with greased plastic wrap; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.

Whisk remaining egg with 2 tsp (10 mL) water. Brush over loaves.

Streusel: Stir flour with sugar. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Sprinkle over loaves.

Bake in 350°F (180°C) oven until browned and bottoms sound hollow when tapped, 35 to 40 minutes. Remove from pans; let cool on racks.

Source : Canadian Living Magazine: December 2010