Soften cream cheese and blend with sugar, vanilla, and almond extract. Divide and tint with food coloring.

In a bowl, combine flour, sugar, and salt. Warm milk, sprinkle yeast, and mix with eggs, then combine with flour.

Knead the dough until smooth, incorporating butter. Shape into a ball, place in a greased bowl, cover.

Let dough rise until doubled in size; optionally, refrigerate overnight for better flavor.

Roll the dough into a rectangle and spread the cream cheese filling evenly over it.

Roll the dough, slice it open, and twist to form a braided shape. Place in a loaf pan to rise.

Preheat oven and bake for 30-40 minutes or until golden brown with an internal temperature of 185-190°F.

Brush the warm babka with sugar syrup and let cool before serving.