Babka

Warm milk and honey up to ~30°C. Mix in yeast and let sit for ~10 minutes to check if it's still alive. You can be reckless and skip this step, but the moment you will make this recipe to impress someone the yeast will be dead and you will be too.

Yeast good? Very good. Drop in the eggs and mix it up good.

Mix up all the dry ingredients, add the dripping wet stuff and get the camera. Now gently and softly mix the ingredients in a kitchen machine with a curvy dough hook until the dough is all stretched out and smooth. About 10-15 minutes.

Things are getting a bit dry now, so add half of the butter to lube it up. After 5 minutes the dough will need another greasing.

Now pound the dough for another 10-15 minutes until it passes the window pane test.

Ball up the dough, let it rise for 1-2 hours depending on your room temperature.

Deflate and bag it up, then stuff it in the fridge for at least 12 hours. I didn't test the upper limit. 7 days?

Leave out butter to soften up, don't melt it. Take your handmixer and whip butter with sugar and all spices until it's nice and fluffly.

Butter up a baking pan and spread a thin layer of sugar on the bottom so it can caramelize up nicely while baking.

Roll out your dough on a floured surface to a square of ~3mm thickness. Spread on your filling, then roll it up. Cut it up into babka form or cinnamon bun form, lay it your form, cover will aluminium foil and let rise again for 1-2 hours.

Pre-heat oven to 180°C.

Bake for 20 minutes while still covered. Remove cover, then bake for another 10-20 minutes or until brown and a skewer comes out dry.