Add warm milk, yeast, and sugar to a stand mixer with a dough hook. A large bowl will also work if making by hand.

Add 2 cups of flour, eggs, and salt. Let mix well. Then while mixer is running, slowly add the softened butter. Slowly add remaining flour. Depending on your moisture level, it may be slightly more or less flour.

Let mixer knead the dough for 10 minutes. Shape the dough into a ball, put in oiled bowl, and cover with plastic wrap. Let the dough rise for about 1 hour, or until doubled in size. You can also put in the fridge to rest overnight.

Optional step: After the dough has risen, place it in the freezer for a half hour. Cold dough helps in assembly to assist in keeping in all the filling.

While the dough rises, prepare your filling. In a medium size pot over the stove, combine all of the filling ingredients and let it get to a simmer.

Simmer occasionally and let it simmer for about 8-10 minutes to let it start to thicken. Remove from the heat and store in the refrigerator while you wait to assemble in your rolls.

Line two 9x5 inch loaf pans with parchment paper, allowing excess to hang over the edge. Spray lightly with nonstick spray.

Divide the dough into 2 even sections. Start with one section and roll out on a lightly floured surface into a 12x18" rectangle. Add an even layer of raspberry filling, leaving about a half inch on all sides. Using the short end, roll up tightly into a log, being careful not to squeeze any of the filling out. Gently pinch along the seam to seal. Repeat this process with the second ball of dough.

Start with one log and use a sharp knife to cut lengthwise down the entire center. Carefully twist the two ends together. Place in your loaf pans, cover, and let rise until the loaf has risen about 50 percent - usually about 30 minutes.

While babka is rising, preheat oven to 350° F. Bake for about 35-40 minutes. If your oven browns the tops quickly, you can put a piece of foil on the top about 20 minutes in. It's done when the bottoms are a dark golden brown and layers look fully cooked.

Make the glaze by beating together the cream cheese and butter until soft and combined. Add powdered sugar and vanilla; beat again. Slowly add milk one tablespoon at a time to get to the desired consistency. This can be prepared in advance and stored in the fridge for up to 2 weeks if needed.

When bread is done, let it rest for about 10 minutes in the pan, then transfer to a cooling rack. You can either wait for it to cool to drizzle the cream cheese, or apply warm for a melted glaze effect.

Bread is best kept at room temperature up to 4 days. Reheat a slice in the microwave if desired. It also freezes great. Enjoy!