Ingredients

For the dough

1 ½ cups warm whole milk, approx. 110 degrees (not too hot or you can kill the yeast)

 

2 packages active dry yeast or 4 1/2 tsp. If using jar lose granules.

¾ cups, plus a pinch, white granulated sugar

3 whole large eggs, room temperature (save 1 egg for egg wash)

1 Tbsp half and half (for egg wash…you can substitute milk)

2 large egg yolks, room temperature

1 ½ tsp of vanilla extract

6 cups all-purpose flour, plus more for work surface

1 tsp salt

2 sticks unsalted butter, cut into 1-inch pieces, room temperature, plus more to grease bowl and loaf pans

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For the chocolate filling

24 oz. semisweet or dark chocolate chips (2 bags)

2 1/2 Tbsp ground cinnamon

1 cup pecans or walnuts (I used pecans, I find they’re sweeter)

½ cup sugar

½ cup sugar in the raw or turbinado sugar

¾ cup unsalted butter (1 ½ sticks)

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For the streusel topping

1 2/3 cups confectioners sugar

1 1/3 cups all-purpose flour

12 Tbsp (1 ½ sticks) unsalted butter, room temperatur

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Instructions: Pour warm milk into a small bowl. Add yeast and pinch of sugar over milk, stir; let stand until foamy, about 5 minutes.In a bowl of electric mixer with paddle attachment, mix together 3/4 cup sugar, 2 eggs, vanilla, and egg yolks.

In a medium bowl combine flour and salt, set aside. Attach dough hook and add yeast mixture,  to eggs mix lightly, add flour and beat on low speed until almost all the the flour is incorporated, about 30 seconds. Add 2 sticks butter, and beat until flour mixture and butter are completely incorporated, and a smooth, soft dough that’s slightly sticky when squeezed is formed, about 10 minutes.

With a dough scraper or sturdy spatula remove dough  onto a lightly floured surface, and knead a few turns until smooth. Butter a large bowl.Place dough in bowl, and turn to coat. Cover tightly with plastic wrap. Set aside in a warm place to rise until doubled in bulk, about 1 hour.

(As you can see that bowl was not big enough, I did switch to a larger bowl).

Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won’t be as developed).———————————————

To make the filling: (If your food processor is not big enough, you will need to do this in two batches then mix the butter in with the chocolate mixture in a KitchenAid with a paddle attachment to incorporate everything). Add chocolate chips, ½ cup sugar. ½ cup raw sugar, pecans and cinnamon in the bowl of a food processor, process into coarse crumbs.Add the 1 ½ sticks butter and process until well combined; set filling aside.

Streusel topping: In a large bowl, combine sugar, flour, and butter. Using a pastry blender, blend until fully combined with clumps ranging in size from crumbs to 1 inch.

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Pre-heat oven to 350F. Line large loaf pan with parchment overlap sides a bit to make it easy to remove. Butter or spray your parchment well with Pam. In a small bowl beat the remaining egg with the tablespoon of half & half set bowl aside. Punch down the dough, and transfer to a clean surface. Let rest about 5 minutes. Cut into 3 equal pieces. Keep extra dough  covered with plastic wrap until you’re ready to use it. On a generously floured surface, roll dough out into a 16-inch square; it should be about 1/8 inch thick.Brush edges with egg wash. Crumble 1/3 of the chocolate filling evenly over dough, leaving a 1/4-inch border. Roll dough tightly like a jelly roll. Pinch ends together to seal.  Twist dough (as you were wringing out a wet rag) 5 or 6 turns. Then fold long roll in half and brush top of roll with egg wash. Crumble 2 tablespoons more filling, lightly patting it into the dough roll and twist folded roll a few more times. Place twisted roll into prepared baking pan (it will be a little messy)Brush the top of Babka with egg wash. Crumble 1/3 of streusel topping over each loaf. Loosely cover each pan with plastic wrap, and let proof in a warm place 20 to 30 minutes.

Bake  babkas, rotating halfway through, until golden, about 30-35 minutes test for doneness. Knife should come out clean of dough when done. Remove from oven and transfer to wire racks until cool. Remove from pans; serve.