For the dough:

1. Mix 40g of fresh yeast with 150ml of milk and set aside.
2. Dissolve 150ml milk with a pinch of salt, 50g of sugar then add 420g of bread flour and 400g of plain flour. Keep kneading the mixture by hand then add three eggs.
3. Once mixed, add 75g of melted room temperature butter. Keep kneading with the hook attachment or by hand for five minutes until the dough is soft.
4. Cover with a damp cloth and rest for an hour

For the filling:

1. Whisk 150g raw tahini with 100g of whipping or double cream and 100g of soft brown sugar.
2. Toast 100g of pistachio in 160° oven for 10 minutes and crush.

For the syrup:

1. Melt 160g sugar in a saucepan with 100ml of water, one orange rind and a dash of vanilla essence. bring to the boil and remove immediately.

To assemble:

1. Cut the dough into two balls. Roll each out into a rectangle, roughly 30x40cm and half a centimetre thick.
2. Spread half of the filling along the rectangle and sprinkle with half the crushed pistachios. 
3. Roll into a roulade, making sure you stretch the dough as you roll so it is tight and hold its shape. 
4. Cut the roulade lengthways in half, then plait and make sure the filling is showing upwards.
5. Brush with egg and prove for 20 minutes.
6. Preheat the oven to 180° and bake the babka for 20 minutes. Reduce the heat to 160° and bake for another 20 minutes.
7. Just before the time is up, re-boil the syrup and as soon as it is removed from the oven, brush over the babka evenly until all the syrup is used.
8. If you're having a BBQ, add the babka to the grill for 10 achieve the quintessential Bala Baya babka.
9. Serve with your favourite braised or poached summer fruits and a dollop of yoghurt.