Lightly flour your work surface and rolling pin, shape the dough into a rectangle with your hands, then roll the dough out into a 10x14 inch rectangle. Use a bench scraper to keep the dough in a rectangle shape.
Once rolled out, spread the filling evenly over the dough with an offset spatula, taking it to the edges.
Starting from one of the long edges, tightly and evenly roll the dough into a log. Pinch the seam together to seal, then turn and place the seam side on the counter. Gently push the dough inwards from each side, just to re-compact the log a bit.
Cut the entire log in half lengthwise and place each piece in line with each other so the filling side is up. Pinch the top edges together, then, keeping the cut sides up, twist each piece of dough around each other as many times as possible. Pinch together the bottom pieces to seal.
Place the dough in the prepared loaf pan. If it's too long to fit in, just tuck one of the edges next to it like an “s”.
Cover the dough with plastic wrap and allow it to rise in a slightly warm location for about 1 hour until the dough puffs up and starts to fill out the pan a bit. If your kitchen is rather cold, try another room in the house, or allow it to rise in a closed oven (no heat) with just the light on.
Preheat the oven to 375°F/190℃, uncover the loaf, and bake for 25-30 minutes in the middle rack. The babks is done when you can insert a sharp knife and it has little resistance. If it still feels at all stretchy or doughy when you poke it in, allow it to bake for another 3-5 minutes and check again.