Pistachio Swirl Babka: Paradise on a Plate!

Instructions:

1. Combine lukewarm milk, yeast, and sugar in a bowl. Let stand until foamy (about 5-10 minutes).
2. In a stand mixer (or by hand), combine the yeast mixture, eggs, vanilla, flour, and salt. Mix until a shaggy dough forms.
3. Gradually add the softened butter, one cube at a time, mixing until fully incorporated. The dough will be sticky.
4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 2 hours).
5. While the dough proofs, combine the pistachio paste, softened butter, powdered sugar, almond extract (if using), and salt in a bowl. Mix until smooth and creamy.
6. Punch down the dough. On a lightly floured surface, roll the dough into a large rectangle (about 12x18 inches). Spread the pistachio filling evenly over the dough.
7. Tightly roll the dough into a log. Using a sharp knife or pizza cutter, slice the log lengthwise down the middle.
8. Carefully twist the two strands together, with the cut sides facing up, to create a braid.
9. Gently place the braided babka into the prepared loaf pan. Cover and let rise for another hour.
10. Preheat oven to 350°F (175°C). Bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean (or with a few moist crumbs).
11. While the babka bakes, combine sugar and water in a small saucepan. Bring to a simmer and cook until the sugar is dissolved.
12. Brush the warm babka with simple syrup (if using). Let cool slightly before slicing and serving.