Chocolate Walnut Babka

Put milk in a small pan and heat to just before boiling (i.e., milk will have bubbles around the edge and will just be starting to froth). Remove from heat. Add butter and stir until melted. Cool.

Put lukewarm water in a large bowl and sprinkle with yeast. Stir in 1 tablespoon sugar and let stand.

When milk has cooled to wrist temperature, add to yeast with the remaining sugar and salt. Add 5 cups flour, 1 cup at a time, beating with a wooden spoon and switching to your hands when dough gets too stiff to stir.

Turn dough out on a floured surface. Knead for 5 to 10 minutes, working in some of the remaining flour if needed. Put in a greased bowl, turning to coat top. Cover and let rise for 2 hours or until doubled.

Grease a tube or Bundt pan.

Put chocolate chips in a food processor or blender and grind to coarse meal. Combine with unsweetened cocoa. Put 1/3 cup of the mixture in the pan, tapping to distribute. Sprinkle pan with 1/4 cup chopped nuts.

Combine remaining nuts with remaining chocolate mixture and set aside.

Punch down dough. Turn out on floured surface again and knead 5 to 10 minutes.

Using your hands, press and pull dough out into an oval, about 9 by 16 inches. Sprinkle remaining chocolate filling over the dough, leaving a 1/2 inch rim. Roll up, pinching edges to seal.

Lift carefully and ease into prepared pan, wrapping it around the post in the middle. Pat down to fit firmly into pan and seal ends together, brushing with a little water if necessary. Cover and let rise for 45 minutes. Or, seal in a plastic bag and refrigerate overnight (It will rise in the refrigerator).

Preheat oven to 375 degrees F. Bake for 45 to 50 minutes, until babka sounds hollow when tapped. Invert on a cake plate and let cool for 30 minutes before serving.