In the bowl of your stand mixer fitted with the dough hook, combine the all-purpose flour, instant dry yeast, fine sea salt, and granulated sugar (if using honey, wait to add). Mix on low speed until everything is nicely combined.

Add the warm water, eggs, and softened butter to the bowl. Increase the speed to medium and let the mixer work its magic for about 10–12 minutes. The dough will begin to come together, becoming smooth and elastic. It may seem a little sticky, and that's okay! During mixing, feel free to scrape down the sides of the bowl as needed to ensure all ingredients are united.

Transfer the dough to a large bowl greased with flavorless oil, covering it tightly with plastic wrap. This will help it retain moisture. You can either refrigerate the dough for half a day or overnight (allowing it to soften at room temperature for 30-60 minutes before use) or leave it out at room temp for 1½–2 hours until it has doubled in size.

While the dough is rising, grease two loaf pans (I prefer 9x5 inches, but slightly larger or smaller pans will do) and line the base and sides with parchment paper. This little step ensures that you can release the babka without any fuss later.

In a medium mixing bowl, whisk together the softened butter, light brown sugar, ground cinnamon, vanilla extract, and a pinch of nutmeg. Aim for a thick, spreadable consistency that will add richness and flavor to your babka.

Once the dough has risen, divide it in half. Lightly flour your work surface and roll out one half into a rectangle measuring 16x12 inches. Make sure the longer side is closest to you while you work. Use an offset spatula to spread half of the filling over the surface of the dough evenly.

Starting from the long edge closest to you, begin rolling up the dough tightly into a log. When you reach the end, gently press to seal it and ensure there are no gaps. Place this log seam-side down on the work surface.

Using a serrated knife, carefully cut the log in half lengthwise, exposing the delicious swirls of filling. With the cut sides facing up, press one end of each half together and begin braiding—lifting the right half over the left, then the left over the right, repeating until you reach the end. Halt and gently press the ends together to prevent any filling from escaping.

Place your braided dough carefully into one of your prepared loaf pans. Don’t worry if it looks a little messy! Cover it loosely with plastic wrap and let it rise again at room temperature for about 1 to 1½ hours until it's nearly doubled in size. Repeat with the other half of the dough.

Preheat your oven to 350ºF (175ºC) so it's hot and ready when your loaves are done rising. Uncover the pans and place them on the center rack of the oven, allowing the babka to bake for about 35-40 minutes. They should reach a beautiful golden brown and, if you have a thermometer handy, an internal temperature of around 200ºF (93ºC) is your goal!

As the babka bakes, you can whip up the syrup. In a small saucepan over medium heat, bring the water and sugar to a boil. Once the sugar is fully dissolved, remove it from the heat and set aside.

Once the loaves are out of the oven, immediately brush the syrup generously over the warm babka. Use all of the syrup—you won’t regret it! Let the loaves rest in the pans until they are warm, then transfer them to a wire rack to cool completely.