Apple-Cardamom Babka Wreaths

Add flour, sugar, yeast, and 2 teaspoons of the cardamom to the bowl of a stand mixer fitted with a dough hook attachment. Beat on low speed until well combined, 1 to 2 minutes. Add milk, salt, and 2 of the eggs to bowl. Beat on low speed until a dough forms, 2 to 3 minutes, stopping to scrape down sides as needed.

Increase mixer speed to medium-low. Gradually add butter, a few cubes at a time, beating until mostly incorporated into dough before next addition, stopping to scrape down sides of bowl as needed. (Dough will be soft and sticky; avoid adding extra flour.) Once all butter is added, beat on medium-low speed until dough is smooth and elastic, 8 to 10 minutes.

Place dough in a large bowl lightly greased with cooking spray; cover with plastic wrap. Chill, covered, at least 8 hours or up to 12 hours. Grease 2 (10-inch) tube pans with cooking spray (see tip). Stir together apple butter and remaining 1 teaspoon cardamom. Set aside.

Remove dough from refrigerator; divide in half. Cover half of dough, and store in refrigerator until ready to use. Roll remaining half of dough into a 20- x 9-inch rectangle on a lightly floured surface. Use an offset spatula or spoon to spread half of apple butter mixture (about 2/3 cup) over dough, leaving a 1/2-inch border around all edges. Top evenly with 1 cup of the chopped apples.

Lightly brush 1 long side of dough with just enough water to moisten. Starting with dry long side, roll up dough, jelly roll style, gently lifting and tucking dough as you roll to avoid pushing out filling. (It’s okay if some falls out.) Pinch seam to seal. Carefully place roll diagonally on a parchment paper-lined baking sheet, bending as needed to fit; chill, covered, in freezer until slightly firm, 30 minutes. Repeat with remaining dough, apple butter mixture, and apples.

Remove 1 roll from freezer. Straighten roll (if needed). Using a serrated knife, cut roll in half lengthwise into two long pieces. With cut sides up, press top ends of each half together; twist pieces, right over left, to create a twist. Pinch together bottom ends of dough pieces to seal.

Gently transfer twist to 1 prepared tube pan, tucking and gently pressing ends under dough to secure. Repeat with remaining rolled dough and prepared pan. Cover pans with clean kitchen towels; let rise in a warm, draft-free place until dough is puffed, 1 1/2 hours. (Wreaths will not double in size but should grow 10% to 20%.) During last 30 minutes of rising, preheat oven to 375°F.

Whisk together 1 Tbsp. water with remaining egg; brush wreaths with egg mixture. Bake in preheated oven until golden brown, 28 to 34 minutes.

Let cool in pans on wire racks for 8 minutes. Loosen edges with a small offset spatula or a butter knife; remove from pans, and place each wreath, twisted side up, on a platter. Brush 1 tablespoon of the honey over each wreath. Serve warm or at room temperature. Brush with remaining 2 tablespoons honey just before serving. Garnish with a drizzle of additional honey.