Chocolate-Irish Cream Babka

For the dough:
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.

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.

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).

Combine sugar and cocoa in a small bowl; combine the melted butter and milk in another small bowl.

Divide dough into two equal portions, working with one portion at a time (keep the other portion covered to prevent drying).

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.

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.

Let the rolls rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 325°F. 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.

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.

Adapted from Cooking Light.