Chocolate Swirl Babka
Newsgroups: rec.food.recipes/Tamara Shaffer (1992)

2 pkg. active dry yeast
1/2 cup warm water (105-115 deg.)
1/3 cup sugar
2/3 cup warm milk
1/2 tsp salt
1/2 tsp vanilla extract
3 Tbsp butter, softened
4-1/2 - 5 cups flour
3 eggs
3 Tbsp butter, melted
1 cup walnuts

Filling
1/3 cup unsweetened cocoa
2/3 cup sugar
Dir.: Blend until there are no lumps.

Streusel Topping
2 Tbsp butter, softened
1/4 tsp ground cinnamon
1/3 cup confectioners sugar
1/4 cup flour

Combine first 2 ingredients until smooth. Add sugar and blend. Add flour and mix until crumbly.

Sprinkle yeast over warm water, add 1 tsp sugar. Let stand 5 minutes. Add sugar, milk, salt, vanilla, and butter. Add 2-1/2 cups flour and mix to blend. Beat on medium until smooth and elastic (about 5 min.).

Separate 1 egg and save white for the glaze. Beat yolk and whole eggs one at a time into mixture. Add 1-1/2 cups more flour.

Turn dough out onto lightly floured board or cloth. Knead 10-15 min. until small bubbles appear in dough. Continue adding small amounts of flour as is necessary.

Turn dough into greased bowl and cover. Let rise until doubled, about 30-45 minutes.

Punch down dough and invert bowl over dough. Let rest 10 minutes. Divide dough in half and roll out into 2 (10x20-inch) rectangles. Brush 1/2 of melted butter over each rectangle, leaving 1/2-inch margin around all edges. Sprinkle 1/2 of cocoa mixture over each, then sprinkle nuts 1/2 over each.

Beginning with long sides, roll jellyroll fashion and pinch to seal. Place zig-zag to fit in 2 (4-1/2 x 8-1/2-inch) loaf pans. Let rise to doubled about 45 minutes.

Preheat oven to 350. Beat egg white with 1 tsp water. Brush dough with glaze and sprinkle topping over dough.

Bake 30-35 minutes. Carefully remove from pans and let cool on rack.