Step 1

Knead the dough well, it’s quite wet. Leave the dough covered on the kitchen counter to bulk ferment for 5-6 hrs then transfer it into the fridge overnight.

Step 2

In the morning roll out the dough, spread the filling and roll the dough into a log. Cut it lengthwise to get two even pieces and wrap them around each other.

Step 3

Transfer babka into a greased mould and let it rise for another 3-4 hrs on room temperature.

Step 4

Coat with one egg whisked with a bit of milk. Sprinkling is optional.

Step 5

Bake on 200 degrees Celsius for 25 minutes. Then reduce the temperature to 180 degrees Ceslius and bake for another 10-15 minutes.