Oil and line with parchment paper two 9-inch loaf pans.
Knead the refrigerated dough briefly and divide into two.
On a floured surface, take one portion of the dough and roll it out evenly into a 18 X 8 inch rectangle.
Take half the fudge filling and using a spatula or a spoon, spread it evenly across the surface of the rectangle.
Using your fingertips, and starting with the long side, roll the dough into a tight coil, the way you would a jelly roll. Seal the ends. Cover with a kitchen towel and place in the freezer for 10 minutes.
Repeat the process with the second piece of dough.
Now take the first coil of dough out of the freezer and cut it lengthwise into half, using a sharp knife to expose the filling.
Braid the two halves and then fold them over once to make them fit into the loaf pan.
Snuggle the dough into the pan. Repeat with the other coil of dough.
Place the loaf pans, covered, in a warm place for 1 to 1 ½ hours. The dough will rise but will not double. The loaves will rise further in the oven.
Before the loaves go into the oven, scatter the streusel on top.
Preheat the oven to 350 degrees. Bake the loaves for 50 minutes.
Remove the cakes to a rack and immediately poke all over with a skewer, all the way to the bottom. Then pour on the sugar syrup, making sure you divide it evenly between the two cakes.
Remove the loaves from the pan, and continue to cool them on a rack.