Heat your milk in a small saucepan over low heat until warm but not boiling hot, one to two minutes. Transfer to a small bowl and stir in the yeast and a pinch of sugar. Let rest two to three minutes to proof the yeast. Once it bubbles, transfer to the bowl of a stand mixer. Add the sugar, flour, eggs, vanilla, and salt. Knead for two to three minutes.

Add the butter, one tablespoon at a time, until it’s incorporated into the dough. Mix on medium speed for seven to eight minutes or until the dough is smooth, elastic, and soft.

Transfer to a bowl, lightly oil the dough, and cover. Allow to rest for one hour or overnight in the fridge.

In a large bowl, combine the cream cheese, sugar, egg, and vanilla. Mix well until you get a smooth filling.

Preheat the oven to 375 degrees Fahrenheit. Prepare a loaf pan lined with Gefen Parchment Paper.

If the dough was refrigerated, bring it back to room temperature.

Using a rolling pin, roll the dough out into a large rectangle. Spread the filling evenly over the dough, leaving a short border. Drizzle the silan over the filling.

Start rolling the dough from the long side, making sure the pleats are tight, into a log. With a sharp knife, cut through the middle of the log. Pinch the two ends together and rope into a twist. Transfer to a loaf pan and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.

Bring silan to a boil. Cook for one to two minutes, remove from heat, and set aside.

Once the cake is deeply golden, remove from the oven and immediately brush the syrup over the cake. Allow to cool completely before slicing. Enjoy!