Make the Dough:

1. In a mixing bowl, whisk flour, sugar, yeast, and salt.

2. Add warm milk, eggs, and vanilla. Mix until a rough dough forms.

3. Knead (by hand or mixer with dough hook) for 8–10 minutes, adding butter gradually until smooth and elastic.

4. Place in a greased bowl, cover, and let rise 1–1 ½ hours until doubled.

Make the Filling:

1. Pulse pistachios in a food processor until finely ground (not paste).

2. Mix with sugar, honey, melted butter, rosewater, and cardamom to form a spreadable paste.

Shape the Babka:

1. Punch down dough and roll into a rectangle (about 10×14 in / 25×35 cm).

2. Spread filling evenly over dough, leaving a small border.

3. Roll up tightly from the long side into a log.

4. Slice log in half lengthwise. Twist the two halves together, cut sides facing up, to reveal swirls.

5. Transfer into a greased loaf pan lined with parchment. Cover and rise for 30–45 minutes.

Bake:

1. Preheat oven to 350°F (175°C).

2. Bake for 35–40 minutes, until golden brown and baked through.

Finish with Syrup:

1. Simmer sugar and water until dissolved, then remove from heat and stir in rosewater.

2. Brush hot syrup over babka as soon as it comes out of the oven for a glossy finish and extra flavor.