Babka

Method

1. Start. Roll cold dough into a rectangle, spread filling thinly, and roll tight.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate. Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.
2. Then. Chill the log, split lengthwise, twist cut sides up, and pan.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
3. Finish. Proof, bake 35–45 minutes, and brush hot loaf with syrup.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.