Chocolate Chip Babka

Prepare Streusel; set aside. Grease 9x5x3-inch loaf pan; set aside.

Stir together 1 cup flour, sugar, salt and yeast in large mixer bowl; set aside. Combine butter, water and milk in small saucepan. Cook over low heat, stirring occasionally until butter is melted and mixture is very warm (120°F to 130°). Gradually add to flour mixture, beating on medium speed of electric mixer 2 minutes. Separate 1 egg; cover and refrigerate egg white for separate step. Add remaining whole egg, egg yolk and 2 cups flour; beat on medium speed about 1 minute or until soft dough forms. Turn dough onto well-floured surface.

Knead in enough remaining flour until dough is elastic and forms a smooth ball (3 to 5 minutes). Cover with towel; let rise in warm place until doubled, about 1-1/2 to 2 hours.

Punch down and cover. While dough is resting, prepare Chocolate Filling.

Heat oven to 325°F. Roll dough into a 14-inch square on lightly floured surface. Spread filling onto square within 1/4 inch of edges. Roll up, jelly-roll style, starting from one end; place seam side down. Holding dough by ends, fold in half and twist dough into figure 8, two times.

Place in prepared pan. Beat reserved egg white; brush over dough surface. Let rise again about 1 hour or until doubled in size. Sprinkle top with prepared Streusel, pressing lightly into dough.

Bake 30 to 35 minutes; cover with foil and bake 10 additional minutes. Remove from pan. Place on cooling rack. Cool completely. Drizzle with Chocolate Glaze.