*  Exported from  MasterCook II  *

                          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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