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, put all ingredients except the butter in the Miss Baker® bowl. Let it knead until a  smooth, firm and homogeneous dough has formed. Now add the butter and knead the dough until elastic and completely cohesive. Place the dough in a bowl and let it double at about 24°C.

Once doubled, roll the dough into a rectangle of about 30x15 cm.

Spread the rectangle with jam and roll up. Cut the roll lengthwise and then twist it. Shape into a braid and round into a spiral. Garnish with fresh raspberries.

Now put everything in a baking pan of 24 cm diameter, buttering it beforehand. Let rise for about 1½ hours, until it doubles.

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