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1
In a small bowl, sprinkle the yeast over the warm water.
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2
Add the pinch of sugar, stir to dissolve, and let stand until foamy, about 10 minutes.
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3
In a large bowl, beat the 6 tablespoons sugar, the butter, salt, and vanilla or cardamom together with a wooden spoon or a heavy-duty electric mixer until light and fluffy.
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4
Add the eggs and beat well.
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5
Add 1 cup of the flour and beat until smooth.
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6
Add the milk, then gradually add 2 cups of the flour, 1 cup at a time, beating well.
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7
Stir in the yeast mixture.
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8
Gradually add enough of the 1 1/2 to 2 cups remaining flour to make a soft dough.
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9
Turn out on a floured board and knead until smooth and elastic, 8 to 10 minutes.
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10
Place in a buttered bowl, turn to coat, and cover with plastic wrap or a damp tea towel.
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11
Let rise in a warm place until doubled in size, about 1 1/2 hours.
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12
To make the chocolate streusel: In a medium bowl or a food processor, mix the sugar, flour, butter, cocoa, and cinnamon together.
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13
Cut the butter in with your fingers or process until crumbly.
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14
Punch down the dough and turn it out on a lightly floured board and knead lightly until smooth, 1 or 2 minutes.
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15
Cut the dough in half.
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16
Roll one half into a 10-by-14-inch rectangle.
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17
Spread evenly with half of the chocolate streusel.
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18
Roll up and place, seam side down, on a buttered baking sheet.
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19
Repeat with the remaining dough and filling, placing the loaf on a separate buttered baking sheet.
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20
With clean scissors, snip each loaf at 3/4-inch intervals, cutting three-fourths of the way through the dough.
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21
Starting at one end, pull and twist each cut slice on its side to lie flat on alternate sides.
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22
Cover with a towel and let rise in a warm place until doubled in size, about 45 minutes.
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23
Preheat the oven to 350F.
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24
Brush the loaves with the egg white and sprinkle with the nuts.
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25
Place in the oven, reduce the heat to 325F, and bake for 30 to 35 minutes, or until golden brown.
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26
Transfer the loaves to wire racks to cool completely.
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27
Cut into 3/4-inch-thick slices to serve.
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28
Or, wrap and freeze for up to 2 months.
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29
ALMOND PASTE FILLING VARIATION: In a small bowl, combine 8 ounces almond paste, 4 tablespoons ( 1/2 stick) unsalted butter at room temperature, 2 tablespoons sugar, 1/3 cup (1 1/2 ounces) finely chopped almonds, and 1 egg.
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30
Beat until blended.
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31
Use instead of the chocolate streusel.
