Turn the dough lengthwise so that one end of the log is facing you. Using a sharp knife, cut about an inch from each end to reveal the swirl of filling. Then cut the trunk vertically down the center.
(Catherine Dzilenski/for The Times)
(Catherine Dzilenski/for The Times)
(Catherine Dzilenski/for The Times)
Cross the two halves in half, then braid the top and bottom, pinching the ends to seal. Moving quickly, as it may get a little messy, place the babka in the loaf pan.
Repeat the process with the second half of the dough. Cover and let sit for about an hour until doubled in volume and the dough bounces back to the touch, about an hour.
