Make the dough: In the bottom of the bowl of a stand mixer, whisk together butter, milk, yeast, sugar, eggs, and vanilla until smooth. Add flour and salt and use dough hook to bring the mixture together and knead on low speed for 5 to 7 minutes. Transfer to a greased bowl, cover tightly with plastic, and set aside for 1 to 2 hours (until about 1 ½ times the original size; it doesn’t usually fully double for me, and this is fine) in a warm spot or overnight (and up to 2 days) in the fridge.

Meanwhile, make the fillings: Combine cinnamon and sugar in a small bowl and set aside. In the bowl of a food processor combine the nuts, salt, vanilla, zest, and any other flavorings you plan to use until finely chopped but not like a powder or meal.

Prepare pan(s): Coat two 9-by-4-inch loaf pans (although slightly larger or smaller will work here too) or one tube pan with butter or nonstick spray, and line the bottom of each with a rectangle or donut-shaped ring of parchment paper for extra security.

Assemble babka(s): On a large, well-floured counter, roll out dough until it is about 24 inches wide and as long in length as you can when rolling it thin. Dab last ½-inch with water. Brush remainder of dough with melted butter. Sprinkle evenly with cinnamon sugar. Set aside 2 tablespoons of ground nuts and sprinkle the remainder over the cinnamon-sugar. Roll the dough up with the filling away from you into a long, tight tube. Seal the end to the roll as best as you can.

Shape your babka(s): Trim last ½-inch off each end of log. Gently saw the log(s) in half lengthwise and lay them next to each other on the counter, cut sides up. Pinch the top ends gently together. Lift one side over the next, forming a twist and trying to keep the cut sides facing up. Transfer the twist into the prepared pan or pans.

Let proof again: Cover the pan(s) with plastic wrap and let them rise in a warm place for about 45 minutes.

Heat your oven: To 350°F.

Bake babka(s): Sprinkle babka(s) with reserved nut mixture. Bake for 30 to 40 minutes, or until the tops are a deep golden brown. Check for doneness.

While babka(s) are baking, make syrup: Combine honey, water, and a pinch of salt in a small saucepan and bring to a boil. Reduce to a simmer and cook until reduced by ⅓. Pour and brush all the syrup over babka(s) as soon as they leave the oven.

Let cool until lukewarm, then loosen babka(s) from sides of pans with a knife and transfer to a serving plate.

Store babkas: At room temperature for 3 days, or up to a week in the fridge, and a month or longer, triple-wrapped, in the freezer.