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 oiled bowl, and cover with plastic wrap. Let the dough rise for about 1 hour, or until doubled in size.

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

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 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.

Line two 9x5 inch loaf pans with parchment paper. Spray lightly with nonstick spray.

Divide the dough into 2 even sections. Roll out one section into a 12x18" rectangle, add an even layer of raspberry filling, and roll up tightly into a log.

Use a sharp knife to cut lengthwise down the center of one log and twist the two ends together. Place in loaf pans, cover, and let rise until the loaf has risen about 50 percent.

While babka is rising, preheat oven to 350° F. Bake for about 35-40 minutes until the bottoms are a dark golden brown.

Beat together cream cheese and butter until soft and combined. Add powdered sugar and vanilla, then gradually add milk to get desired consistency.

Let bread rest for about 10 minutes in the pan before transferring to a cooling rack. Apply glaze warm or wait for it to cool.