Chocolate Babka - milk

Method

• Combine milk, 1/2 cup butter, the granulated sugar and salt in small saucepan; cook on low heat until butter is completely melted and mixture is well blended, stirring frequently.
• Set aside.
• Sprinkle yeast over warm water in large bowl; stir until yeast is completely dissolved.
• Stir in milk mixture.
• Add 3 cups of the flour; stir until well blended.
• Add the whole egg and egg yolks; mix well.
• Gradually add enough of the remaining flour to form a soft dough, stirring until well blended after each addition.
• Place in separate greased large bowl.
• Brush top of dough with some of the remaining melted butter.
• Cover with plastic wrap.
• Let rise in warm place 1 hour or until doubled in volume.
• Punch dough down; divide in half.
• Place on lightly floured surface.
• Roll out each dough piece to 16x10-inch rectangle; brush lightly with some of the remaining butter.
• Sprinkle dough rectangles evenly with chocolate, walnuts and cinnamon.
• Starting at the one of the short ends, roll up each dough rectangle.
• Place one of the rolls, seam-side down, on bottom of greased 10-inch tube pan.
• Place remaining roll, seam-side down, next to first roll on bottom of pan, slightly overlapping first roll.
• Pinch ends of both rolls together to seal.
• Cover with plastic wrap.
• Let rise in warm place 45 min.
• or until doubled in volume.
• Remove plastic wrap; brush with remaining butter.
• Preheat oven to 350F.
• Bake 40 to 45 min.
• or until golden brown.
• Cool in pan 5 min.
• ; remove to wire rack.
• Cool completely.
• Sprinkle with the powdered sugar.