Combine all ingredients in a large bowl or stand mixer and mix until it comes together. Knead the dough for 5-10 minutes or until the dough becomes soft, stretchy and comes away from the side of the bowl. If the dough continues to stick, add a little more flour and knead again. If the dough is a little dry, add a dash of milk and knead again. 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. If it doesn't double in size, place it in a WARMER spot and wait until it does.
Dust a clean surface with flour. Roll out the dough into a rectangle shape (the long side should be a little longer than your loaf tin). Spread the cooled jam onto the dough 2 cm / 1 inch away from the edge.
Starting from the long side of the dough, roll it into a tube.*** Use a sharp knife to cut the tube in half length ways creating two long 'strips' of pastry. Carefully twirl the two halves together.
Lift the twirled dough into a lined or dusted loaf tin (I used a 10x20cm or 4x8inch tin). Place a tea towel over the babka and set aside to rise. It won't double in size but should rise a little.