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1
Pour warm milk into a small bowl.
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2
Sprinkle yeast and pinch of sugar over milk; let stand until foamy, about 5 minutes.
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3
In a bowl, whisk together 3/4 cup sugar, 2 eggs, and egg yolks.
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4
Add egg mixture to yeast mixture, and whisk to combine.
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5
In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt.
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6
Add egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds.
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7
Change to the dough hook.
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8
Add 2 sticks butter, and beat until flour mixture and butter are completely incorporated, and a smooth, soft dough thats slightly sticky when squeezed is formed, about 10 minutes.
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9
Turn dough out onto a lightly floured surface, and knead a few turns until smooth.
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10
Butter a large bowl.
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11
Place dough in bowl, and turn to coat.
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12
Cover tightly with plastic wrap.
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13
Set aside in a warm place to rise until doubled in bulk, about 1 hour.
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14
Place chocolate, remaining cup sugar, and cinnamon in a large bowl, and stir to combine.
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15
Using two knives or a pastry cutter, cut in remaining 1 1/2 sticks butter until well combined; set filling aside.
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16
Generously butter three 9-by-5-by-2 3/4-inch loaf pans; line them with parchment paper.
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17
Beat remaining egg with 1 tablespoon cream; set egg wash aside.
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18
Punch back the dough, and transfer to a clean surface.
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19
Let rest 5 minutes.
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20
Cut into 3 equal pieces.
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21
Keep 2 pieces covered with plastic wrap while working with the remaining piece.
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22
On a generously floured surface, roll dough out into a 16-inch square; it should be 1/8 inch thick.
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23
Brush edges with reserved egg wash. Crumble 1/3 of the reserved chocolate filling evenly over dough, leaving a 1/4-inch border.
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24
Refresh egg wash if needed.
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25
Roll dough up tightly like a jelly roll.
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26
Pinch ends together to seal.
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27
Twist 5 or 6 turns.
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28
Brush top of roll with egg wash.
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29
Carefully crumble 2 tablespoons filling over the left half of the roll, being careful not to let mixture slide off.
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30
Fold right half of the roll over onto the coated left half.
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31
Fold ends under, and pinch to seal.
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32
Twist roll 2 turns, and fit into prepared pan.
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33
Repeat with the remaining 2 pieces of dough and remaining filling.
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34
Heat oven to 350 degrees.
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35
Brush the top of each loaf with egg wash. Crumble 1/3 of streusel topping over each loaf.
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36
Loosely cover each pan with plastic wrap, and let stand in a warm place 20 to 30 minutes.
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37
Bake loaves, rotating halfway through, until golden, about 55 minutes.
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38
Lower oven temperature to 325 degrees and bake until babkas are deep golden, 15 to 20 minutes more.
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39
Remove from oven, and transfer to wire racks until cool.
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40
Remove from pans; serve.
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41
Babkas freeze well for up to 1 month.
