Add the yeast to the lesser amount of milk and let it sit for 1o minutes to activate the yeast

Add the sugar, eggs, and vanilla extract and mix well

On a separate bowl sift the flour and add the salt

Add the flour to the wet ingredients, combine until you don't see dry flour particles, and let it rest 20-30 mins (autolysis)

Knead the dough until it's elastic, shiny and covered with small blisters. It should pass the windowpane test.

Let the dough ferment until it doubles in size and it's puffy

Deflate the dough well and divide it in 2 equal pieces

Roll one piece into a 12 x 17 in a rectangle. Spread the filling and roll the dough into a log

Cut the log lengthwise and twist each strand

Grease a 9in loaf pan and place the babka inside. Let it proof until the dough reaches the edges of the pan

Turn your oven on at 335F

Brush the babka with the leftover egg white and bake it for 45 minutes or until is golden brown

Prepare the syrup and brush it on the babka immediately after you take it out of the oven.

Grind the nuts in a food processor

Add the cardamom and sugar if you're adding any and stir well

Add the milk and orange blossom water and combine everything

Cook the nuts at medium heat until it gets a paste consistency

Add the butter for a creamier paste

Transfer to a plate and let it cool down to room temperature