Babka with chocolate filling

2. In an electric mixer with the paddle attachment, beat the eggs and yolks, 1/2 cup sugar, and vanilla. Add the yeast mixture and 2 cups of flour. Mix on low speed to combine. Add the remaining 1 3/4 cups of flour and salt and beat until combined.

3. Remove the paddle attachment (scrape it off and add any dough to the bowl), and switch to the dough hook. On medium speed, add the butter, a few pieces at a time, and mix about 8 minutes or until the dough is silky-smooth and sticky.

4. Lightly oil a bowl. Scrape the dough into it and turn to coat it all over. Cover the bowl with a towel and let it rise in a warm place for 1 1/2 to 2 hours or until almost doubled in bulk.

FILLING

8 ounces good quality bittersweet chocolate, coarsely chopped 1/3 cupsugar

1. In a food processor, chop the chocolate until it is pebbly.

2. Add the sugar and pulse once to combine.

STREUSEL

3/4 cup flour 1/2 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 5 tablespoons unsalted butter, diced

1. In a bowl, mix the flour, sugar, cinnamon, and salt. Using a pastry blender, cut the butter into the flour mixture until crumbly.

2. Use your hands to gather the mixture until it comes together in one mass; break it into clumps.

ASSEMBLY

Canola oil (for the pans) Flour (for sprinkling) 4 tablespoons unsalted butter, melted 1 egg, beaten with 2 teaspoons water (for glaze)

1. Lightly oil two 9-by-5-inch metal loaf pans. Cut 2 pieces of parchment paper, each about 8 1/2 by 12 inches. Line each pan with the paper, so it comes 1 inch above the long sides. Lightly oil the paper.

2. Scrape the dough onto a floured counter. Divide it in half. Sprinkle one piece with flour. Pat or roll into a 12-by-8-inch rectangle, with a long side nearest you.