Chocolate-Cinnamon Babka

• 1 pkg dry yeast
• 1/4 c Lukewarm water
• 1/4 lb unsalted butter
• 1 c lukewarm milk
• 1 tsp salt
• 4 c flour
• 1/2 c sugar
• 1/4 tsp ground mace
• 2 eggs, well beaten
• melted butter
• 1/2 c sugar, mixed with 1 tsp cinnamo
• 1/2 c chopped nuts (optional)
• 1/2 c raisins
• 2 pz semi-sweet chocolate, grated

1. Preheat oven to 350.
2. Grease and flour a 9" tube or bundt pan, or use a baking spray.
3. Dissolve yeast in warm water. Set aside.
4. Melt butter in lukewarm milk. Add salt. Set aside
5. In a large mixing bowl, mix together the flour, sugar, and mace. Make a well in the center.
6. To the well, add the milk/butter mixture and the dissolved yeast. Add well-beaten eggs. Beat until the dough leaves the sides of the bowl clean.
7. Cover with a dish towel and set aside in a warm place to rise until double in bulk, 1-1/2 to 2 hours. Beat down with your fist.
8. Allow to rise again about an hour.
9. After the second rising, divide dough in half. On a floured board, roll out half the dough to a rectangle 1/4 inch thick.
10. Spread with melted butter.
11. Sprinkle with half of the cinnamon/sugar mix, nuts, and grated chocolate.
12. Roll up tightly, as a jelly roll. Cut into 1" slices.
13. Place slices, just touching, in the well-greased pan. Repeat with second half of the dough. Add slices to those in the pan.
14. Cover with the towel and allow to rise to the top of the pan. Remove the towel.
15. Bake at 350 about 35 minutes.
16. Remove pan to a cake rack for about 20 minutes. Then remove from the pan onto the rack until completely cool.
17. Cake will sound hollow when tapped with your fist

yeast, water, unsalted butter, milk, salt, flour, sugar, ground mace, eggs, butter, sugar, nuts, raisins, semisweet chocolate

Taken from www.epicurious.com/recipes/member/views/chocolate-cinnamon-babka-50152119 (may not work)