How to make chocolate babka with streusel topping

Bring 1 1/2 cups of milk to 110° Fahrenheit.

Transfer the warm milk to a bowl. Add 2 packages of active dry yeast (1/4 ounce each) and a pinch of sugar. Let stand for 5-10 minutes until foamy.

In another bowl whisk together 2 whole eggs, 2 egg yolks and 3/4 cup sugar.

Add the egg mixture to the yeast mixture, and whisk to combine.

In the bowl of an electric mixer fitted with the paddle attachment, combine 6 cups of flour and 1 teaspoon salt.

Add egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds.

Once combined the flour and egg mixture will look like this.

Cut 2 sticks of room temperature butter into smaller pieces.

Change your mixer to the dough hook. Add the 2 sticks of butter you just cut, and beat on low speed until the flour mixture and butter are completely incorporated. This will take about 10 minutes.

When you are done mixing the dough will have a smooth, soft, slightly sticky texture.

Transfer the dough onto a lightly floured surface. Knead a few turns until smooth.

Generously butter a large bowl.

Place the dough in the buttered bowl and flip it around to coat it. Cover the bowl tightly with plastic wrap. Set aside in a warm place to rise until it doubles in bulk. This will take about 1 hour.

Finely chop 2 1/4 pounds of semi-sweet chocolate. This goes a lot faster and turns out best if you use a cuisinart!

Transfer chocolate into a mixing bowl. Add 1 cup sugar, 2 1/2 tablespoons ground cinnamon, and 1 1/2 sticks butter. Mix together until well combined. Set filling aside.

Once the dough has doubled you're ready to punch it down. Using a straight first evenly punch down the entire surface. Do not turn your wrist when punching!

This is what the dough looks like punched down.

Transfer the dough to a clean surface. Let it rest for 5 minutes.

Generously butter three 9 by 5 by 2 3/4 inch loaf pans.

Line each loaf pan with parchment paper.

In a small bowl beat 1 egg with 1 tablespoon cream. Set it aside. We'll be using this shortly as our egg wash.

Cut the dough into thirds.

Cover 2 pieces in plastic wrap. We're gonna start working with the remaining piece.

Place the dough onto a generously floured surface.

Roll the dough out into a 16 inch square so that it is 1/8 inch thick.

Brush the edges of the dough with the egg wash.

Crumble approximately 1/3 of the reserved chocolate filling evenly over dough, leaving a 1/4 inch border at the edges.

Roll the dough up tightly like a jelly roll.

Once completely rolled pinch the ends of the dough.

Twist the roll 5 or 6 turns.

Carefully crumble 2 tablespoons filling over the left half of the roll, being careful not to let mixture slide off.

Fold the right half of the roll over onto the coated left half. Fold ends under, and pinch to seal.

Twist the roll 2 turns and transfer it into one of your loaf pans prepared with butter and parchment.

Repeat steps 24 through steps 33 for your remaining two loaves!

Heat your oven to 350° Fahrenheit.

For the streusel topping mix 1 2/3 cups confectioners’ sugar, 1 1/3 cups all purpose flour, 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature in a mixing bowl. You want it clumpy!

Brush the top of each loaf with your egg wash.

Crumble 1/3 of the streusel topping over each loaf.

Bake the loaves at 350° Fahrenheit for 55 minutes, rotating halfway through, until golden brown.

After 55 minutes drop the temperate of your oven to 325° Fahrenheit.

Bake the babkas until they are a deep golden, brown. This could take 10 to 20 more minutes.

Remove the babka's from the oven once they have a nice golden brown appearance.

Carefully transfer your babka's to wire racks until they are cool.

Slice and serve!