Cocoa Babka

• 2 (1/4 ounce) envelopes yeast
• 13 cup warm water
• 12 cup sugar
• 5 12-6 cups flour
• 12 cup vegetable oil, plus
• 14 cup vegetable oil
• 1 cup milk
• 12 teaspoon salt
• 12 cup baking cocoa
• 1 cup sugar
• 1 pinch cinnamon
• 2 tablespoons butter or 2 margarine
• 12 cup flour
• 12 cup sugar

1. Combine yeast, water and sugar in a bowl and let stand 10 minutes or so until yeast is bubbly.
2. Beat in the flour, oil, milk and salt until smooth.
3. Knead in a bit more flour to form a soft, slightly sticky elastic dough.
4. Divide dough into two portions and roll into an 8x12 rectangle rectangle.
5. Brush each with 2 tablespoons vegetable oil.
6. For the filling, combine cocoa, sugar and cinnamon in a bowl.
7. Sprinkle over the dough, leaving a small border.
8. Roll up, jellyroll style, from the long side.
9. Transfer to two greased 9-inch loaf pans.
10. For the topping, combine butter, flour and sugar in a food processor or with a pastry blender.
11. Sprinkle over the loaves.
12. Let rise 30 minutes.
13. Bake at 350 degrees for 35 to 40 minutes.
14. The babka freeze well.

yeast, water, sugar, flour, vegetable oil, vegetable oil, milk, salt, baking cocoa, sugar, cinnamon, butter, flour, sugar

Taken from www.food.com/recipe/cocoa-babka-159893 (may not work)