Babka with Raspberries

500g wheat flour type 550 (Italian type 0)
180g oat milk
60g butter
7g fresh yeast
2 eggs
40g sugar
5g salt

1 jar raspberry jam
10-15 fresh raspberries, whole fruits

Maple syrup
Sugar syrup

First, place all ingredients except the butter in the Miss Baker® bowl. Let it knead until a  smooth, firm, and homogeneous dough is formed. Now add the butter and knead the dough until it is elastic and completely pulls together. Put the dough in a bowl and let it double at about 24°C.

When it has doubled, roll the dough into a rectangle of about 30x15 cm.

Spread the rectangle with jam and roll it up. Cut the roll lengthwise in half and then twist it. Shape it into a braid and lay it around in a circle to form a spiral. Garnish with fresh raspberries.

Now place everything in a baking pan with a diameter of 24 cm, buttered beforehand. Let it rise for about 1½ hours until it has doubled.

Preheat the oven to 170°C and bake. Bake for 45-50 minutes until golden brown.