Chocolate Swirl Babka

Combine first 2 ingredients until smooth. Add sugar and blend. Add flour and mix until crumbly.

Sprinkle yeast over warm water and add 1 tsp sugar. Let stand for 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 minutes).

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 for 10-15 minutes until small bubbles appear in dough. Continue adding small amounts of flour as is necessary.

Turn dough into a greased bowl and cover. Let rise until doubled, about 30-45 minutes.

Punch down dough and invert bowl over dough. Let rest for 10 minutes.

Divide dough in half and roll out into two 10 x 20-inch rectangles. Brush half of melted butter over each rectangle, leaving 1/2-inch margin around all edges.

Blend cocoa and sugar until there are no lumps. Sprinkle half of cocoa mixture over each rectangle, then sprinkle half of nuts over each.

Beginning with long sides, roll jellyroll fashion and pinch to seal. Place zig-zag style to fit in 4 1/2 x 8 1/2-inch loaf pans. Let rise until doubled, about 45 minutes.

Preheat oven to 350 degrees F.

Beat egg white with 1 tsp water. Brush dough with glaze. Mix topping ingredients to form coarse crumbs and sprinkle over loaves.

Bake for 30-35 minutes. Carefully remove from pans and let cool on rack.