Babka

1. Warm up the milk and butter in the microwave for 30 seconds.
2. Place the flour, salt, baking powder, and egg in the bowl of a stand mixer with the dough hook attached.
3. Pour the milk and butter mixture into the bowl.
4. Knead for 10 minutes until the dough is smooth and elastic.
5. Cover the bowl with a tea towel and proof somewhere warm for 1 hour and 30 minutes.
6. Place the dough on a floured countertop and roll it out into a rectangle twice as long as it is wide.

Garlic butter

1. Blend the softened butter with the parsley, garlic and fleur de sel (or sea salt flakes), then spread on the dough using an offset spatula.

Assembly

1. Roll the dough up like a log, then cut in half lengthwise.
2. Place the cake mold on its frame on a perforated baking tray.
3. Twist the 2 halves around each other and fold the ends under, then place the babka in the mold.
4. Cover and let rise for another hour.
5. Preheat the oven to 180°C (355°F).
6. Beat the remaining egg, brush it on the babka, and bake for 20 minutes.