Túró-Raspberry Babka

For the dough

For the filling

For the sugar syrup

1. For the dough, place the ingredients in a mixing bowl and knead into an elastic dough for a few minutes, then cover and let it rise for 30 minutes.

2. While the dough rises, make the filling. Beat the egg whites to stiff peaks. Mash the túró, then add the sugars, mascarpone, semolina, and lemon zest and mix well. Then fold in the beaten egg whites.

3. Once the dough has risen, divide it into two parts, so you get two loaves.

4. Roll one half of the dough into a large rectangle, so the dough is thin, and spread it with half of the túró cream, then sprinkle with half of the raspberries.

5. Roll it up, cut the log in half lengthwise, braid the halves together, twist them around each other, and place in a parchment-lined loaf pan, then let it rise for another 20 minutes in the pan.

6. Repeat the same with the other loaf.

7. Finally, bake in an oven preheated to 180 °C (350 °F) until golden brown (this took about 60–65 minutes, but it depends on your oven, so keep an eye on it!).

8. Once baked, boil the sugar with the water and brush the babkas with the syrup while still warm.

9. Let them cool completely, and then they're ready to enjoy.