In a bowl, beat 12 oz softened cream cheese with 3/4 cup sugar, 1 tsp vanilla extract, and ½ tsp almond extract until satin-smooth and airy.

Divide the filling into four small bowls and tint each portion with a different food coloring to your preferred pastel shades. Cover and chill while the dough proofs.

Warm 1 cup milk to 100–110°F. In a small bowl, stir the milk with 1 tsp of the sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

In the bowl of a stand mixer, whisk together 4 cups all-purpose flour, ⅓ cup sugar, and 1 tsp kosher salt.

In a separate bowl, whisk the 2 eggs and 1 tsp vanilla, then pour into the foamy milk.

Add the wet mixture to the dry ingredients.

Using the dough hook on low, mix until the dough starts to come together. With the mixer running, add the 10 tbsp very soft, cubed butter a few pieces at a time.

Allow each addition to incorporate fully until the dough is smooth, slightly tacky, and elastic, which will take about 6–10 minutes.

Transfer the dough to a lightly oiled bowl, cover tightly, and let rise in a warm spot until doubled, about 60–90 minutes.

Punch down and divide the dough into four equal pieces. Tint each piece with one of the food colorings by adding a few drops to the dough and kneading gently. Let the colored pieces rest for 10 minutes under a towel.

Roll each colored dough into a rectangle roughly 10×12 inches.

Spread a quarter of the chilled, colored cream cheese filling thinly and evenly over each rectangle, leaving a 1/2-inch border.

Stack the rectangles on top of one another and press gently to adhere.

Roll the layered stack into a tight log from the long side and seal the seam by pinching the dough.

Slice the log lengthwise to reveal the striations. Twist the two halves together and shape into a loaf. Place into a greased 9×5-inch loaf pan.

Cover and let the shaped loaf rise for 45–60 minutes until puffy.

Preheat the oven to 350°F (175°C).

Bake the babka for 30–40 minutes, until golden brown and an instant-read thermometer reads about 190°F.

While the babka bakes, make a sugar syrup by combining 1/4 cup sugar and 1/4 cup water in a small saucepan. Warm gently until the sugar dissolves.

When the babka comes out of the oven, brush the top with warm sugar syrup. Let cool in the pan for 15 minutes before transferring to a rack to cool completely.