Chocolate-Irish Cream Babka

• FOR THE DOUGH:
• 3/4 cups Warm Low-fat Milk
• 1/3 cups Sugar
• 1 package Dry Yeast, 0.25 Ounce Packet
• 3 Large Eggs, At Room Temperature
• 2 Tablespoons Unsalted Butter, Melted And Cooled
• 1/4 cups Bailey's Irish Cream
• 1-1/2 teaspoon Vanilla Extract
• 1 teaspoon Salt
• 5-1/4 cups Flour, Divided
• FOR THE FILLING:
• 1/4 cups Sugar
• 1/4 cups Unsweetened Cocoa
• 2 Tablespoons Unsalted Butter, Melted And Cooled
• 2 Tablespoons Low Fat Milk
• 4 ounces, weight Semisweet Chocolate, Chopped And Divided
• FOR THE TOPPING:
• 1 Large Egg White
• 1 Tablespoon Bailey's Irish Cream
• 1 Tablespoon Turbinado Sugar, Divided

1. For the dough:
2. Combine milk, sugar and yeast in a large bowl; let stand 5 minutes. Then stir in eggs, butter, Baileys, vanilla and salt until combined. Stir in 22.5 ounces of flour (about 5 cups) until combined.
3. Turn dough out onto a lightly floured board and knead for 4 minutes until smooth and elastic, adding additional flour as needed to prevent sticking. I added an additional 2 tablespoons.
4. Wipe the bowl clean and coat with cooking spray; return dough to bowl and cover it with plastic. Let the dough rise in a warm place until doubled in size (about 1 1/2 hours).
5. Combine sugar and cocoa in a small bowl; combine the melted butter and milk in another small bowl.
6. Divide dough into two equal portions, working with one portion at a time (keep the other portion covered to prevent drying).
7. Roll dough into a 12 x 9-inch rectangle and brush with half of the melted butter mixture, leaving a 1/4-inch border around the edge of the dough. Sprinkle dough evenly with 2 tablespoons of the cocoa mixture and 2 ounces chopped chocolate.
8. Loosely roll dough up into a log and pinch edges to seal; tuck ends under. Place the log seam-side down onto a baking sheet that you've lined with parchment paper and cover with plastic. Repeat with remaining dough, butter mixture, cocoa mixture and chocolate.
9. Let the rolls rise in a warm place until doubled in size, about 1 hour.
10. Preheat oven to 325u0b0F. Combine egg white and Baileys; brush dough with mixture and sprinkle each loaf with 1/2 tablespoon turbinado sugar. Bake for 40 minutes, or until browned.
11. Cool loaves completely on a wire rack before cutting each loaf into 14 slices. Store up to 2 days at room temperature; freeze for longer storage and toast slices as needed.
12. Adapted from Cooking Light.

milk, sugar, yeast, eggs, unsalted butter, ubc, vanilla, salt, flour, filling, ubc, ubc, unsalted butter, low fat milk, weight semisweet chocolate, egg white, baileys irish cream, turbinado sugar

Taken from tastykitchen.com/recipes/breads/chocolate-irish-cream-babka/ (may not work)