Pour warmed soy milk into a small bowl. Add one teaspoon light brown sugar. Add yeast and stir. Let sit for a few minutes until foamy.

In the bowl of a mixer, add the flour, 1/3 cup light brown sugar, salt, and dough

enhancer, if using, and mix. Add eggs, oil, vanilla extract, almond extract, and the yeast mixture. Knead for about eight minutes, until the dough is smooth and elastic.

Place the dough in a lightly greased or floured bowl. Cover and let rise for one and a half hours.

Dissolve the coffee in hot water in a microwavable bowl.

Add the rest of the ingredients and heat for 30 seconds. Stir with a whisk and heat for another 30 seconds; the mixture should be smooth.

Place it in the freezer while the dough is rising to thicken it a bit.

Combine the flour, confectioners’ sugar, cinnamon, and walnuts, if desired, in a small bowl.

Add oil and mix with a fork or your fingers, until it forms crumbs.

After the dough has risen, line two medium-size loaf pans with parchment paper. Divide the dough in half and roll each half into a rectangle. Gently spread the

filling over the dough and roll it up. You can leave it as is or coax it into a longer, thinner loaf and twist into a babka shape.

Place each roll in a loaf pan. Cover and let rise for 45 minutes.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Brush the babkas with egg wash, if desired, before sprinkling with streusel. Bake

for 35 minutes, or until golden and ready.