Brioche Babka with Raspberry Jam

In a bowl, mix the flour, Saf-instant yeast, salt, sugar.

Add milk and eggs in the mixture and knead until the smooth soft dough.

Add the room temperature butter in the mixture and stir until the mixture is homogenous.

Cover the dough pieces with a clean towel and let rest the dough for 45 minutes at the room temperature or 1 to 2 hours in the fridge.

Put the dough onto a floor and roll.

Put the jam on the dough and cover all the corners.

Roll the dough and cut it vertically.

Shape the Babka and rest it in the loaf pan and allow them to prove for 35 to 45 minutes or until doubles in size.

Brush the dough with melted butter and bake.