Baklava Babka

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) in a warm spot or overnight in the fridge.

If chilling in the fridge, take out about 1 1/2 hours before using.

Combine cinnamon and sugar in a small bowl and set aside.

In a food processor, combine nuts, salt, vanilla, zest, and any other flavorings until finely chopped. Set aside.

Coat two 9-by-4-inch loaf pans or one tube pan with butter or nonstick spray, and line the bottom with parchment paper.

On a well-floured counter, roll out dough until about 24 inches wide and 12 to 14 inches long.

Dab last 1/2-inch with water. Brush the rest with melted butter.

Sprinkle evenly with cinnamon sugar. Set aside 2 tablespoons of nuts and sprinkle the rest over the cinnamon sugar.

Roll the dough up tightly. Seal the end.

Cut in half for two loaves or keep one long twist for a ring. Freeze for 10 to 15 minutes if needed to firm.

Trim last 1/2-inch off each end of log. Saw the log(s) in half lengthwise and lay cut sides up.

Pinch top ends gently together and twist.

Transfer twist(s) into prepared pan(s).

Cover with plastic and let rise for about 45 minutes.

Preheat oven to 350°F.

Sprinkle with reserved nut mixture and bake for 30 to 40 minutes until deep golden brown.

Check for doneness and adjust baking time as needed.

Combine honey, water, and salt in a saucepan, bring to a boil, reduce to a simmer, and cook until reduced by 1/3.

Pour or brush syrup over babka(s) as soon as they leave the oven.

Let cool until lukewarm, loosen from pans, and transfer to a serving plate.

Serve lukewarm or at room temperature.

Store at room temperature for 3 days, in the fridge for up to a week, or in the freezer for a month or longer.