Chocolate Babka from Canadian Living Dec 2010 Magazine

I made these today as Christmas gifts for friends. I left off the Streusel topping, dusting them with cinnamon sugar. I also added cinnamon sugar to the filling.  They smell really good!!

Chocolate Babka

By The Canadian Living Test Kitchen

This yeast coffee cake, named after the Yiddish or Polish baba, or grandmother, is often found in Jewish bakeries or delis.

Preparation time: 15 minutes Stand: 2-1/2 hours.

Cooking time: 35 minutes.

This recipe makes 16 serving(s), 2 loaves

Ingredients
3/4 cup (175 mL) 2% reduced fat milk or homogenized milk
1 pkg active dry yeast, (or 2-1/4 tsp/11 mL)
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) unsalted butter, softened
3/4 tsp (4 mL) salt
2 eggs
3-1/4 cups (800 mL) all-purpose flour, (approx)

Filling:
1/4 cup (50 mL) unsalted butter, softened
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) cocoa powder

Streusel:
1/3 cup (75 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
3 tbsp (45 mL) unsalted butter
1 egg
2 tsp water

Preparation:

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