Twisted Walnut Babka

In a small bowl, stir together white sugar, 60g butter, and salt with hot milk until the butter is melted and the mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle attachment, sprinkle yeast over warm water and stir to dissolve.

Combine the milk mixture with the yeast mixture. Add 2 eggs and 320g of the flour and beat on high speed until well combined. With the mixer on low speed, gradually add the remaining 220g of flour, 60g at a time.

Switch to the dough hook and knead until the dough leaves the sides of the bowl, about 5 minutes. Place the dough in a large, lightly greased bowl, turning it to coat the top. Cover with a towel and let it rise in a warm spot until doubled in size, about 1 hour.

While the dough is rising, prepare the walnut filling. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 75g melted butter, cinnamon, and vanilla extract. Fold in the chopped walnuts.

Punch down the dough and turn it out onto a large, lightly floured surface. Cover with a bowl and let it rest for 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 5cm overhang on the long sides.

Divide the dough into three equal parts. Roll out each part into a 30cm square on a lightly floured surface. Spread 1/3 of the walnut filling onto each dough square, leaving a 1cm border. Roll up each square tightly like a jelly roll. Pinch the ends and seams closed to seal. Roll the logs back and forth with your palms until they are uniformly round.

Using a sharp knife or dough scraper, cut one log in half lengthwise to form two striped strands. Quickly twist the strands together with the cut sides facing out, making 2 or 3 wide, horizontal twists. Fit the twisted dough into one of the prepared pans, patting back any loose filling and tucking the ends under if needed.

Repeat the twisting process with the remaining logs and pans. Cover the pans with a towel and let the loaves rise in a warm spot until doubled in size, about 1 hour. The loaves should not rise above the top edges of the pans.

Preheat the oven to 175°C. Brush the tops of the loaves with the remaining 30g melted butter.

Bake the loaves until they are puffed, well browned, and a thermometer inserted in the centers registers 93°C, which takes about 35 to 45 minutes. If the tops brown before the loaves are done, tent them with foil. Cool the loaves in the pans for 10 minutes, then use the parchment paper to lift them from the pans and transfer them to a wire rack.

Allow the loaves to cool completely, about 1 hour. If desired, glaze them before slicing them crosswise to serve.