Start by adding all the dry ingredients including the yeast and butter into the bowl of a stand mixer.
With the dough hook attached, mix on medium speed for about 3 minutes. Pour in the plant milk slowly and keep kneading for another 10 minutes or so, until it forms a smooth elastic dough.
Transfer the dough into a greased bowl. Cover and place in a warm place until doubled in size.
To shape the Babka
Take the dough out of the bowl and place on a lightly floured surface, knocking the air out with your fist before rolling.
Roll the dough on a lightly floured surface and shape into a rough rectanglar shape.
Add and spread the pistachio filling or filling of choice with a spatula.
Using both hands, roll the dough into a log.
Cut the rolled dough in half with a sharp knife lengthwise. Twist both halves together making sure the pistachio filling is exposed.
Transfer into a loaf tin and leave to rise for another hour.
Bake at 180°C for 35-40 minutes.
Once baked, remove from the oven and pour a light sugar syrup (see notes below) ⅓over the babka.
Notes
To make a light sugar syrup, simply add 2 tbsp of cane sugar to ⅓ cup of water. Boil and take off the heat just as it starts to bubble.