Prepare a 9x5 loaf pan with parchment paper. Set aside.
When dough is ready, punch down and transfer to your workspace. Roll out your dough into roughly a 10x15 rectangle.
Spread your filling over the dough, leaving about a ½ inch border on the short sides.
Roll your dough along the short side. When you get to the end, pinch the edge into the dough.
Taking a knife or bench scraper, cut the dough in half, lengthwise.
Take your two pieces and wrap them around each other, creating a twist.
Place your babka into your prepared loaf pan, and cover. Allow to proof for another 30-45 minutes, until it has puffed up in size.
While your dough is proofing, preheat your oven to 350°F.
When your babka is ready, place on the center rack of your oven and bake for about 40 minutes. The internal temperature of the bread should be 190°F
Remove from oven and allow bread to cool in pan for about 5 minutes before transferring to a cooling rack. Allow babka to cool COMPLETELY before cutting into it. This may take several hours, but cutting into bread while it is hot may leave you with a gummy texture.
Babka is best enjoyed first day, but will keep for 2-3 days stored in an airtight container. Enjoy!