Cocoa Babka

Ingredients

Dough

• 2 (1/4 ounce) envelopes yeast
• 1/3 cup warm water
• 1/2 cup sugar
• 5 1/2-6 cups flour
• 1/2 cup vegetable oil, plus
• 1/4 cup vegetable oil
• 1 cup milk
• 1/2 teaspoon salt

Cocoa filling

• 1/2 cup baking cocoa
• 1 cup sugar
• 1 pinch cinnamon

Streusel topping

• 2 tablespoons butter or 2  margarine
• 1/2 cup flour
• 1/2 cup sugar

Directions

1. 1

   Combine yeast, water and sugar in a bowl and let stand 10 minutes or so until yeast is bubbly. Beat in the flour, oil, milk and salt until smooth. Knead in a bit more flour to form a soft, slightly sticky elastic dough.

2. 2

   Divide dough into two portions and roll into an 8x12 rectangle rectangle. Brush each with 2 tablespoons vegetable oil.

3. 3

   For the filling, combine cocoa, sugar and cinnamon in a bowl. Sprinkle over the dough, leaving a small border. Roll up, jellyroll style, from the long side. Transfer to two greased 9-inch loaf pans.

4. 4

   For the topping, combine butter, flour and sugar in a food processor or with a pastry blender. Sprinkle over the loaves. Let rise 30 minutes. Bake at 350 degrees for 35 to 40 minutes. The babka freeze well.