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.

Let mixer knead the dough for 10 minutes. Shape the dough into a ball, put in an 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.

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.

Line two 9x5 inch loaf pans with parchment paper and 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.

Using the short end, roll up tightly into a log. Gently pinch along the seam to seal. Repeat this process with the second ball of dough.

Cut one log lengthwise down the entire center and twist the two ends together. Place in loaf pans, cover, and let rise until about 50 percent risen.

Preheat oven to 350° F. Bake for about 35-40 minutes, covering with foil if browning too quickly.

The babka is 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. Add powdered sugar and vanilla; beat again.

Slowly add milk to get to the desired consistency. This can be prepared in advance and stored in the fridge.

Let the bread rest for about 10 minutes in the pan, then transfer to a cooling rack.