1-Prepare your space and ingredients: Gather everything you need and line an 8-inch loaf pan with parchment paper for easy removal later. Begin with combining all dough ingredients in a bowl or stand mixer with a dough hook, mixing until everything comes together nicely.

2-Knead and rise the dough: Once mixed, knead the dough for 5 to 10 minutes until it’s soft, stretchy, and slightly tacky without being sticky. Adjust with more plant-based milk or flour if needed, then let it rise in a covered bowl for at least 1 hour or until doubled in size.

3-Prepare the filling and shape the dough: While the dough rises, prepare the cinnamon filling by mixing all its ingredients until smooth, letting it thicken to a spreadable consistency. Roll the risen dough on a floured surface into a 12 by 18-inch rectangle that’s less than ¼ inch thick.

4-Fill and twist the babka: Spread the filling evenly over the dough, right up to the edges, then roll it tightly from the short side into a log. Cut the log lengthwise into two equal strips and twist them together tightly, shaping to fit your prepared loaf pan.

5-Second rise and baking: Place the shaped babka in the pan, cover it, and let it rise again for at least 1 hour until it grows about 20% and looks puffy. Preheat your oven to 340°F (170°C) and bake for 35 to 45 minutes, tenting with foil if the top browns too quickly.

6-Glaze and cool: While baking, make the glaze by dissolving the sugar in water over medium heat. Brush the hot glaze over the babka right after removing it from the oven for a shiny finish. Let it cool in the pan for at least 30 minutes before slicing; enjoy it warm or at room temperature.