This breakfast cake, which looks like a marbled brioche, is a classic of New York’s Jewish bakeries.
Make the streusel by mixing all the ingredients together by hand until crumbly. Set aside in the refrigerator for at least 30 minutes.
Combine the dry ingredients and beat together the wet ingredients, except the egg white. Combine the two mixtures together. Knead until the dough is very elastic (5–10 minutes in an electric mixer, 10–20 minutes by hand). Form a smooth ball of dough, place it in an oiled container and cover with plastic wrap. Let it rise at room temperature for about 1½ hours until it has doubled in volume.
Combine the cocoa powder and sugars and set aside.
On a floured work surface, roll out the dough into a rectangular shape approximately
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