1. Add the lukewarm milk to the bowl of a food processor. Add the dry yeast and 1 teaspoon of the sugar and mix to combine. Let the yeast bubble for about 5 minutes.

2. Add the remaining sugar, egg, egg yolk, flour, and salt to the bowl and knead with a dough hook until the dough starts coming together. Gradually add the butter (in small pieces) and keep kneading until the butter is completely incorporated. The dough should be smooth and only slightly sticky. It should be coming off the sides of the bowl and crawling up the dough hook – this takes about 10-12 minutes.

3. Place the dough on a lightly floured surface and knead it a bit longer, then place it in a greased bowl. Cover the bowl and let the dough rise in a warm place for about 90-120 minutes until doubled in size, then place the bowl in the fridge and chill the dough for about 45 minutes.

4. Shortly before it’s time to take the dough out of the fridge, start preparing the filling and the streusels. Add chopped chocolate, butter, cocoa powder, and sugar for the filling to a microwave-safe bowl and mix to combine. Warm in the microwave in short intervals until the chocolate has melted and have a smooth chocolate sauce. Set aside.

5. For the streusels, mix flour, brown sugar, cinnamon, and salt in a bowl. Add the butter and mix (with your fingers) until you get different-sized streusels. Place in the fridge until needed.

6. Roll out the dough on a lightly floured surface into a 50x30cm rectangle. Spread the chocolate sauce evenly on the rectangle and sprinkle the chopped nuts all over. Roll up the dough from the longer side to create a long log. Cut this log in half and place both shorter logs next to each other. Fold them over each other/twist them to create a braid. Line a loaf tin* (approx. 23x11cm) with a piece of baking parchment and grease lightly. Place the braid inside the loaf tin, cover, and let rise another 35-45 minutes.

7. Preheat the oven to 180°C (350°F). Mix the leftover egg white with sugar and brush the braid/Babka generously with it. Sprinkle the streusels on top and bake the Babka for 50-55 minutes or until golden brown. Take out of the oven and let cool down inside the baking tin for some time, then lift the Babka out of the tin with the baking parchment and let cool down completely on a wire rack.