Chocolate swirl babka

 
                           Chocolate Swirl Babka
 
 Recipe By     : Tamara Shaffer
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Chocolate                        Sweet Breads
                 Coffee Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      packages      Active dry yeast
      1/2  cup           Warm water -- (105-115 deg.)
      1/3  cup           Sugar
      2/3  cup           milk -- Warm
      1/2  teaspoon      Salt
      1/2  teaspoon      Vanilla extract
    3      tablespoons   Butter -- softened
    4 1/2  cups          flour -- To 5 cups
    3                    Eggs
    3      tablespoons   Butter -- melted
    1      cup           Walnuts
                         -----COCOA MIXTURE-----
      1/3  cup           cocoa
      2/3  cup           Sugar
                         -----TOPPING-----
    2      tablespoons   Butter -- softened
      1/4  teaspoon      cinnamon
      1/3  cup           powdered sugar
      1/4  cup           Flour
 
 Combine first 2 ingredients until smooth. Add sugar & 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" rectangles. Brush 1/2 of melted butter over
 each rectangle, leaving 1/2" margin around all edges.
 
 Blend cocoa and sugar until there are no lumps.  Sprinkle 1/2 of cocoa
 mixture over each rectangle, then sprinkle 1/2 of nuts over each.
 
 Beginning with long sides, roll jellyroll fashion and pinch to seal. Place
 zig-zag to fit in 4-1/2 x 8-1/2" loaf pans. Let rise to doubled about 45
 minutes.
 
 Preheat oven to 350. Beat egg white with 1 tsp water. Brush dough with glaze.
 Mix topping ingredients to form coarse crumbs and sprinkle over.
 
 Bake 30-35 minutes. Carefully remove from pans and let cool on rack.
 
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