Babka

Whisk the all-purpose flour and instant yeast together in the bowl of a stand mixer.

In a separate bowl combine the warmed milk, eggs, sugar, salt and the optional vanilla paste.

Add that to the mixer with the room temperature butter and knead with a dough hook six to eight minutes once combined, to a smooth bouncy dough that just barely passes the windowpane test.

Divide the dough in half, laminate each piece by rolling it out and folding it into thirds to get a rectangular shape.

Wrap in plastic and refrigerate overnight, or rise in a covered bowl at room temperature for one hour.

For the cinnamon filling combine the brown sugar, flour, ground cinnamon and salt, then add the melted butter and the egg white.

Roll the dough out on a generously floured surface to a roughly nine by 15 inch rectangle, as wide as the loaf pan.

Spread half the filling in a thin even layer with an offset spatula, leaving a half inch border.

Roll the dough up tightly lengthwise and pinch the end to the roll to seal it shut.

Freeze 15 minutes so it can be cut cleanly.

Brush the loaf pan with lots of melted unsalted butter, or line it with parchment paper.

Cut the log in half lengthwise, stretch each length a little longer, press the ends together and twist the two around each other with the cut sides facing up.

Seal the other end with the palm and tuck it under the loaf so it does not come apart during baking.

Optionally line the pan with brown sugar for an extra crunchy layer, tuck the loaf in with the ends down and the centre up, cover with a moist clean kitchen towel and rise at room temperature one hour until roughly doubled.

For the streusel mix the light brown sugar, flour and salt, then add the melted butter to a crumbly wet sand mixture and sprinkle it generously over the risen loaf.

Place on a rimmed baking sheet and bake at 350F for 45 to 55 minutes until deeply browned and the thickest point registers 185F.

Cool in the pan 10 minutes, then on a wire rack at least two hours before slicing.

Variation, chocolate: melt the chopped dark chocolate and butter in a double boiler, take it off the heat, add the powdered sugar, cocoa, cinnamon and salt and mix to a spreadable paste.

Variation, chocolate: spread, roll, freeze, cut, twist, rise and bake as before, then brush the hot loaf with simple syrup.

Variation, savory: combine the softened cream cheese and butter with the everything bagel seasoning and spread it the same way.

Variation, savory: brush with beaten egg, sprinkle generously with more everything bagel seasoning and bake for the same time to the same internal temperature.