To make the jam: Add all ingredients to a small saucepan and bring it to a boil for 5 minutes. Stir while mashing the raspberries. Reduce to a simmer for another few minutes or until the raspberries have broken down. The final mixture should be like a thick very thick and sticky paste (the thicker, the better). It should keep shape and 'stick' to a spoon almost like frosting or buttercream. Remove from the heat and cool.

To make the dough: Add all ingredients (and optional add-ins) 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 and stretchy. The dough should be tacky but shouldn't stick to the side of the bowl. If the dough is sticky, add a little more flour and knead again. If the dough is dry (where cracks are showing on the surface), add a dash of milk and knead again.

Leave the dough in the bowl or stand mixer, cover with a tea towel and place 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 around 25 x 45 cm large (10 x 20 inch). Spread the cooled jam onto the dough so it's close to 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.

Place the dough on a lined baking tray. Connect the two ends of the dough together to form a wreath. Cover the wreath and let it rest in a warm place for at least 1 hour or until increased in size by at least 20%. You can also let the wreath rest in the fridge overnight.

If you chilled your wreath overnight, let it come to room temperature. When you are ready to bake, preheat the oven to 170°C (340°F).

Bake the wreath for 20-30 minutes. The amount of time will depend on your dough and how you made the wreath. The wreath is ready when the surface is slightly golden brown and if you press the surface, it should feel firm and bounce back quickly. Allow the wreath to cool on the baking tray.

To make a sugar glaze, add the sugar and water to a small saucepan over medium heat. Stir until the sugar has dissolved. While the babka is still hot, drizzle the sugar glaze on top.

Sprinkle the pistachios on the wreath just before serving. Enjoy! The wreath is best eaten the day it is baked. Alternatively, store it an airtight container at room temperature for 1-2 days.