To make the jam: Add all ingredients to a small saucepan with a dash of water and bring it to a boil for 5 minutes. Reduce to a simmer for 5-10 minutes until the raspberries have broken down and the mixture has thickened. Remove from the heat and puree with a stick blender. Set aside to cool.
To make the babka: Combine all ingredients in a large bowl or stand mixer and mix until it comes together. Knead the dough for around 5 minutes or until the dough becomes soft and stretchy. Leave the dough in the bowl or stand mixer, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size.
Lightly dust a clean surface with flour. Scoop out the dough and use a rolling pin to flatten the dough into a rectangular shape. Spread all the cooled jam onto the rectangle, 2 cm or 1 inch away from the edge.
Starting from the long side of the pastry, roll the pastry into a tube. Use a sharp knife to cut the tube lengthways, creating two long halves of pastry. Carefully twirl the two halves together. Cut in half for two baking tins.
Lift the twirled dough into two lined baking tins (I used two 10x20cm or 4x8inch loaf tins). Place a tea towel over the babkas and set aside to rise.
When you are ready to bake the babkas, preheat the oven to 170°C (340°F).
Bake the babkas in the oven for around 40 minutes or until the outside is golden brown and a skewer can be inserted into the middle and there is no wet dough on it. If the babkas are browning and the inside isn't cooked, turn down the oven to 150°C (300°F) or cover the babkas with alfoil. Remove the babkas from the oven and let them cool in the baking tin.
To make the sugar glaze: Combine the sugar and water in a small bowl until smooth. When the babkas have cooled down, drizzle with the sugar glaze or maple syrup.
The babkas are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days.