How to Make a Babka Wreath

Ingredients:

For the dough:
* 3 cups (360g) all-purpose flour, plus more for dusting
* 1/4 cup (50g) granulated sugar
* 1 teaspoon active dry yeast
* 1/2 teaspoon salt
* 1 cup (240ml) warm milk (110-115°F)
* 1 large egg, beaten

For the filling:
* 1 cup (227g) unsalted butter, softened
* 1 cup (200g) packed light brown sugar
* 1/2 cup (50g) ground cinnamon
* 1/4 teaspoon ground nutmeg

Instructions:

Make the dough:

1. In a large bowl, whisk together the flour, sugar, yeast, and salt.
2. In a separate bowl, whisk together the warm milk and egg.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

Make the filling:

1. In a medium bowl, cream together the butter and brown sugar until light and fluffy.
2. Stir in the cinnamon and nutmeg.

Assemble the wreath:

1. Preheat oven to 350°F (175°C).
2. Punch down the dough and divide it in half.
3. Roll out each half into a 12-inch (30cm) circle.
4. Spread one half of the filling over one of the circles.
5. Top with the remaining circle and press the edges together to seal.
6. Brush the wreath with melted butter and sprinkle with coarse sugar (optional).
7. Transfer the wreath to a greased baking sheet.

Bake:

1. Bake for 25-30 minutes, or until the wreath is golden brown and sounds hollow when tapped.
2. Let the wreath cool for a few minutes before slicing and serving.

Tips:

* For a richer flavor, use dark brown sugar for the filling.
* To make the wreath ahead of time, bake it and let it cool completely. Wrap it in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
* Babka wreaths can also be made into smaller individual rolls.