After 12-14 hours, the dough will have doubled. Line two 8*5 inch loaf tins with parchment paper and set aside.
Divide the dough into half and roll out into a rectangle 50 cm *30 cm.
Leaving a cm edge, spread half the chilled ganache evenly over the entire rectangle and brush the plain edge with water.
Sprinkle a few callets over the ganache and roll up the rectangle and pinch with the help of the wet surface.
Wrap in cling wrap and chill 30 minutes.
With a sharp knife, cut through the centre, exposing the pink and white layers.
Intertwine the halves, keeping the cuts exposed and pinch the ends and place in the prepared loaf tin.
Cover and allow the Babka to proof. After about an hour, preheat the oven to 180C for 15 minutes.
Brush the babkas with either milk or beaten egg. Place the tins in the oven and bake for 45-50 minutes, until the Babkas are well risen, baked and golden brown from the top.
Once you bring the Babka out of the oven, place the tins on a wire rack.
Spoon the warm sugar syrup over the hot Babka and allow them to sit in the tin for 10 minutes.
Remove the Babka from the tin and allow them to cool and air dry on the wire rack.