Combine 1 cup of warm milk, 2 1/4 teaspoons of fresh yeast, and a pinch of sugar in a mixing bowl. Stir gently and let sit for 5–10 minutes until frothy.

Add 1/3 cup of sugar, 1/2 teaspoon of salt, 3 1/2 cups of flour, 2 eggs, and 1/4 cup of softened butter to the yeast mixture. Knead for about 8–10 minutes until smooth and elastic.

Transfer the dough to a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for 1.5 to 2.5 hours, or until doubles in size.

Punch down the risen dough and roll it out into a 12x18 inch rectangle on a floured surface.

Spread 2 cups of berries over the dough and sprinkle with citrus zest. Leave a small border around the edges.

Roll the dough tightly from one edge into a log, then twist to form a braid and pinch the edges to seal.

Place the braided babka in a greased loaf pan and let it rise for another 30–60 minutes until puffy.

Preheat your oven to 350°F (175°C) and bake the babka for 35–40 minutes until golden brown and sounds hollow when tapped.

Let it cool in the pan for 10 minutes, then drizzle with a glaze made from powdered sugar and citrus juice if desired.