Baklava Babka

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Ingredients

Equipment

stand mixer
dough hook
plastic wrap
tray
food processor
loaf pans or tube pan
large tray
oven
thermometer
pastry brush

Directions

In the bottom of the bowl of a stand mixer, whisk together butter, milk, yeast, sugar, eggs, and vanilla until smooth. Add flour and salt and use dough hook to bring the mixture together and knead on low speed for 5 to 7 minutes. Transfer to a greased bowl, cover tightly with plastic, and set aside for 1 to 2 hours (until about 1 1/2 times the original size; it doesn’t usually fully double for me, and this is fine) in a warm spot or overnight (and up to 2 days) in the fridge. If you’re chilling it in the fridge, you’ll want to take it out about 1 1/2 hours before using it so it has time to warm up again before rolling it out.
Meanwhile, make the fillings: Combine cinnamon and sugar in a small bowl and set aside. In the bowl of a food processor combine the nuts, salt, vanilla, zest, and any other flavorings you plan to use until finely chopped but not like a powder or meal. Set aside.
Prepare pan(s): Coat two 9-by-4-inch loaf pans or one tube pan with butter or nonstick spray, and line the bottom of each with a rectangle or donut-shaped ring of parchment paper for extra security.
Assemble babka(s): On a large, well-floured counter, roll out dough until it is about 24 inches wide and as long in length as you can when rolling it thin, likely 12 to 14 inches. Dab last 1/2-inch with water. Brush remainder of dough with melted butter. Sprinkle evenly with cinnamon sugar. Set aside 2 tablespoons of ground nuts and sprinkle the remainder over the cinnamon-sugar. Roll the dough up with the filling away from you into a long, tight tube. Seal the end to the roll as best as you can.
If you’re making two separate loaves, cut the tube in two even lengths now. If making a ring-shaped single babka, you can do this with one long twist or in two shorter ones. I find it much easier to slice this roll neatly in half by transferring it to a large, lightly floured tray and freezing it for 10 to 15 minutes until firmer.
Trim last 1/2-inch off each end of log. Gently saw the log(s) in half lengthwise and lay them next to each other on the counter, cut sides up. Pinch the top ends gently together. Lift one side over the next, forming a twist and trying to keep the cut sides facing up. Transfer the twist into the prepared pan or pans. If you find it too pesky to make the single ring with one twisted rope, you can do it in two pieces.
Cover the pan(s) with plastic wrap and let them rise in a warm place for about 45 minutes.
Heat your oven to 350°F.
Sprinkle babka(s) with reserved nut mixture. Bake for 30 to 40 minutes, or until the tops are a deep golden brown. Baking times will vary due to size and number of twists. There are two ways to check for doneness: 1. The internal temperature will reach 185°F. 2. A skewer inserted into an underbaked babka will feel stretchy/rubbery inside and may come back with damp dough on it. When fully baked, you’ll feel almost no resistance. If your babka needs more time, put it back, 5 minutes at a time then re-test.
While babka(s) are baking, make syrup: Combine honey, water, and a pinch of salt in a small saucepan and bring to a boil. Reduce to a simmer and cook until reduced by 1/3. Pour in a spouted bowl, if you have one, or just have a spoon and pastry brush nearby. As soon as the babka(s) leave the oven, pour and brush all the syrup over babka(s).
Let cool until lukewarm, then loosen babka(s) from sides of pans with a knife and transfer to a serving plate.
Serve lukewarm or at room temperature.
Store babkas at room temperature for 3 days, or up to a week in the fridge, and a month or longer, triple-wrapped, in the freezer.