Proof the yeast in a mixing bowl with the lukewarm water and one tablespoon sugar for approximately 15 minutes until it bubbles.

Add three-fourths of the bag of flour to the mixing bowl.

Add margarine, oil, sugars, eggs, almond milk and salt to the mixing bowl, then turn the mixer on low. Gradually add the rest of the flour, then mix on medium-high for eight minutes. Let rest for about an hour covered.

Line a cookie sheet with Gefen Parchment Paper.

Take challah (see more about hafrashat challah HERE) and divide dough into five equal parts. Roll out into rectangles approximately 24 x 18 inches.

Mix cocoa and sugar and spread evenly over the dough (try to stay away from the edges), then roll up tight. Place the roll seam-side down on the prepared cookie sheet. Repeat with remaining dough.

Brush finished rolls with egg yolk. Place in oven (not preheated) on 350 degrees Fahrenheit and bake for 40 to 45 minutes or until golden brown. Let cool before cutting…and lick your fingers!