The spice is right in this sweet swirled bread
Plenty of flour on your work surface is the key to rolling out a tacky dough-like babka.
After proofing, give the dough a final knead to release any air bubbles and form a smooth ball.
Roll out your babka dough into a 14-inch square, rotating the dough as needed since it will be elastic.
Spread the filling on the dough in an even layer, leaving 1 inch clean at the top.
Working with the edge closest to you, tightly roll the dough into a log.
The clean edge at the top allows you to seal the log into a clean roll without any of the filling falling out.
Leaving an inch attached at the end, slice the log down the middle.
A serrated knife works best to cleanly cut through the layers without pushing out any of the filling.
Once the log is separated, begin to twist the strands over each other.
When you get to the end, tuck the two end pieces under each other to form a sealed braid.
Place the babkas in loaf pans to proof again, where they will expand to fill the pans.
After baking, be sure to let the babkas cool for at least 20 minutes before removing from their pans.
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