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1
To make dough, combine flours, salt and all but 1 tablespoon sugar in mixer fitted with dough attachment and mix on medium speed.
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2
In a small bowl, stir yeast with one tablespoon warm water and reserved tablespoon sugar just until sugar and yeast have dissolved.
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3
Reduce mixer speed to low, add yeast mixture, milk, eggs and vanilla.
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4
Beat until dough is shiny and elastic, 10 to 15 minutes.
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5
Add one stick butter by spoonfuls until thoroughly incorporated, then beat on low speed for about 5 minutes.
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6
When finished, dough should be silken and rich like very thick ice cream.
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7
Transfer to a large bowl, cover with plastic wrap and set aside.
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8
When dough has doubled in size, after 2 hours, flour a cutting board and your hands.
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9
Then push dough down on board, cover well with plastic wrap and refrigerate for 1 to 2 hours or overnight.
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10
To make filling, puree apricot preserves in a food processor until smooth.
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11
In a small bowl, combine cake crumbs, preserves and butter; mix until smooth.
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12
Set aside.
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13
Grate chocolate by hand in large holes of a box grater or in a food processor.
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14
If using a food processor, pulse into large chunks.
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15
Set aside.
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16
To make streusel topping, in a small bowl mix flour, sugar and cinnamon.
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17
Add cold butter and using your fingers, mix together until crumbly.
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18
Set aside.
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19
To assemble, line one Bundt pan or two 8 1/2 by 4 1/2-inch loaf pans with parchment paper, not letting paper come more than 1 inch above top of pans.
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20
Remove dough from refrigerator and divide it in half.
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21
On a lightly floured surface, roll one piece of dough into a 12 x 8-inch rectangle.
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22
Using a metal spatula, spread half the apricot filling over dough within 1/2 inch of edges.
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23
Sprinkle with half the grated chocolate.
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24
Beginning with long side, roll dough up tightly and fold in ends.
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25
Twist babka lengthwise to create a spiral, holding one end of babka in each hand.
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26
Place twisted babka in half the prepared Bundt pan or in a loaf pan, pressing dough firmly into pan.
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27
Melt remaining 2 tablespoons butter.
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28
Brush babka top with melted butter and sprinkle with half the streusel.
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29
Repeat with second half of babka dough.
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30
Cover loosely with plastic wrap.
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31
Let loaves rise at room temperature until they reach top of pan or about doubled in volume, about 2 hours.
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32
Heat oven to 350 degrees and bake for about 45 minutes, or until a cake tester inserted in center comes out clean.
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33
Allow babka to cool for 30 minutes before cutting.
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34
Slice babka and serve.
