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Dough:
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1. Mix the milk with 2 teaspoons of sugar. Sprinkle the yeast on top and let the mixture sit for about 5 minutes, or until it foams
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2. Combine 1/2 cup of flour to the yeast in a stand mixer fitted with the paddle attachment
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3. Add the eggs, vanilla, salt, and remaining 1/2 cup of sugar and beat at medium speed until combined
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4. Reduce speed to low and slowly mix in the remaining 2 3/4 cups of flour
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5. Increase speed to medium and beat in Earth Balance, a few pieces at a time. Let it beat until the dough is shiny and stringy, about 4 minutes.
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6. Scrape dough into a lightly oiled bowl, cover with plastic wrap, let rise at room temperature for 2 hours, until doubled
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Assembly, part 1:
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1. Grease and flour 2 loaf pans
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2. Punch down the dough and cut in half
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3. Roll out one half onto a floured surface, and roll it out into a 10 x 18-inch rectangle, with a long side facing you
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4. Spread 2 1/2 tablespoons Earth Balance all over the dough, leaving a 1/2-inch border all around.
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5. Make the egg wash: beat together the egg and the Rice Dream. Brush on the long border nearest to you
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6. Sprinkle half of the chocolate (1 bar) over the buttered dough
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7. Sprinkle half of the sugar (2 tablespoons) on top.
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Assembly, part 2
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1. Starting from the long side farthest from you, roll the dough into a tight log. Make sure to pinch the edges to seal
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2. Bring the ends of the log together to form a circle. Pinch to seal
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3. Twist the circle twice to form a double figure-8
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4. Fit into pan
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5. Repeat for second loaf.
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6. Cover both pans loosely with greased plastic wrap
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7. Let rise at room temperature for 2 hours, until the dough reaches the top of the pan. You can also let them rise in the refrigerator for up to 12 hours, but make sure to bring to room temperature for 3-4 hours before baking.
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Topping:
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1. Use your fingers to mix all of the ingredients together. Lightly press the streusel onto the top of the babka
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Bake at 350 degrees for about 45 minutes
