Heat up the milk in the microwave for 30 seconds or until lukewarm (36-40C/98-105F on a thermometer). Add the sugar and instant dry yeast. Mix and allow to rest for 5 minutes. It will froth slightly to show the yeast is active. If it doesn’t, your yeast is not active and you need new yeast.

Once frothed, add the eggs and vanilla extract and whisk until well combined.

To the bowl of a stand mixer or large mixing bowl add the flour, salt, orange zest, softened butter and yeast mixture and use the dough hook attachment to mix on low speed for 10-12 minutes.

If making dough by hand, begin by mixing the yeast mixture and dry ingredients in a large bowl and mix by hand until a scraggly bowl forms, then add the softened butter 1 tbsp at a time, kneading each time until it’s incorporated. Transfer to a workbench generously dusted with flour and knead by hand. The dough will be very sticky.

Make the filling about 20 minutes before the dough is ready to come out of the fridge. Begin by adding all of the ingredients to a microwave safe bowl and microwave for 30 seconds at a time, until melted and smooth. It will need some time to cool at room temperature.

Brush a 9x14-inch / 22x35cm loaf tin that is 4-inches/10cm in height with melted butter. Line the bottom and side with baking paper. Set aside.

Dust your workbench and rolling pin with flour. Turn the cold dough into your workbench and roll out into a 10x15-inch/25x38cm rectangle.

Spread the filling as evenly as you can using a spatula leaving a 1-inch/2.5cm border around the rectangle.

Roll up along the short side. Carefully transfer the roll to a cutting board and place in the fridge for 20 minutes to firm up. Take out of the fridge and use a sharp knife to cut in half. Twirl the two halves around each other pinching at each side.

Place into the loaf tin. Cover the tin with plastic wrap and allow to rise for a final 1 hour in a warm spot. The loaf will puff up.

Preheat a fan forced oven to 165C/325F (180C/355F for no fan). Once Babka has finished rising bake in the middle rack for 60 minutes. Check the Babka at about the 30-minute mark and if it’s looking a little dark, cover with foil and bake for further 30 minutes.

Take out of the oven and brush with an egg wash (1 egg whisked with 1 tbsp of milk) and bake, uncovered, for a further 10 minutes.

Once baked, take out of the oven, allow to cool in the tin until warm. Take out of the tin and allow to cool completely on a cooling rack. Babka is best served the day it's made.