Strawberry Babka

I use Brioche bread dough and add ½ to 1 cup of strawberry filling sauce puree from the above recipe with 1-2 drops of red gel food coloring to make pink bread to contrast with the white filling.
Ingredients: Pink bread
3-4 cups bread flour or all-purpose flour, as needed
1 tsp salt
1/4 cup butter (4 tbsp)
1 cup of warm milk
1-4 tbsp sugar, as wanted
2+1/2 tsp active dry yeast
2 large eggs (or 3 egg yolks)
1 tsp vanilla extract
½ to 1 cup strawberry filling, puree, as desired (You may need to adjust the amount of flour accordingly.)
1-2 drop red gel food coloring, optional
Oil for coating
Additional ingredients:
melted butter or simple syrup for brushing
Sprinkles
White Filling:
1 cup leftover vanilla American buttercream
¼ cup flour
Method:
1. Make the sponge by mixing warm milk, sugar, yeast, eggs, vanilla, and 1 cup of bread flour together. Let proof for 20-30 minutes in a stand mixer bowl.
2. Add 2 to 2+1/2 cups of bread flour and salt to the sponge, with a dough hook attachment, and knead at low speed until the dough comes together. (3-5 minutes)
3. Add strawberry puree, softened butter, and 1-2 drops of red gel food coloring and continue to knead for 5-8 minutes or until the dough is smooth and elastic. You may add more flour, 1 tbsp at a time, during kneading if needed.
4. Coat the dough with oil, cover, and let rise for 1 hour in a warm place.
5. Turn the dough to the floured board and roll out into a rectangular shape about ¼” thick.
6. Spread with the mixture of ¾ to 1 cup Vanilla American Buttercream + ¼ cup flour. Then roll it into a log. Same as making cinnamon rolls. Chill the log for 1 hour for easy cutting but it is not necessary to do it.
7. Cut the log lengthwise in the center to make two equal strands. Twist and braid both strands together starting at the center and twist both strands leaving the cut side up.
8. Trim the end to fit the loaf pan lined with parchment paper or greased with baking spray. (I use a big loaf pan 10” long. You can use 2 small loaf pans.)
9. Bake at 375 deg. For 40-45 minutes or until golden brown on top. Brush with melted butter or simple syrup if desired.