Herbed Goat Cheese and Apricot Babka

In a large bowl, or a stand mixer fitted with a dough hook, stir water and yeast to combine. Set to stand for about 5-10 minutes until foamy.

In another large bowl, whisk all-purpose flour, sugar, and salt until combined.

Add dry ingredients to the bowl of bubbling yeast and beat on medium speed.

Add oil and continue beating until combined.

Add egg and continue beating until dough begins to come together.

If kneading with electric dough hook, knead for 5 minutes until dough is smooth. If not, roll dough out onto a lightly floured surface and using your hands, knead for 5-10 minutes.

Transfer to a greased bowl, cover with a kitchen towel and set aside for 1-1½ hours to rise until double in volume.

Grease a 9x5-inch loaf pan.

Once risen, punch down into the dough to release excess air. Divide in half and shape each half into a rectangle.

On a lightly floured surface, roll one rectangle into a 9x15x¼-inch. Spread half the apricot preserves, leaving a 1-inch border along one edge and sprinkle half the goat cheese, evenly, over the top. Starting on the edge without a border, roll the dough up, tightly. Pinch the ends to seal and set aside. Repeat with remaining dough.

Set the rolls side-by-side, sealed-side down and starting in the middle, twist the rolls together around each other, all the way to both ends. Transfer and compress to fit in the prepared loaf pan.

Cover the loaf pan with a kitchen towel and set aside in a warm place for 1½ - 2 hours to rise and mostly fill the pan.

Preheat the oven to 350 °F.

Bake in preheated oven for about 25 minutes before rotating for an even cook for a further 15-20 minutes until babka is golden and firm. (Total bake 40-45 minutes).

Remove from heat and brush with 2 tablespoons of apricot preserves. Sprinkle almond slices over.

Return to oven and bake for a further 5 minutes to toast almonds.

Cool on a wire rack before serving!