To make the starter: Combine the 1 cup Unbleached All-Purpose Flour, 1/2 cup cool water, 1/8 teaspoon instant yeast. Cover and leave at room temperature overnight.
To make the dough: Mix the starter with the dough ingredients, kneading until elastic and satiny. Let the dough rise in a greased, covered bowl for 1 to 2 hours, until puffy.
Divide the dough into three pieces. Flatten each piece into a 6" x 12" rectangle.
Mix the filling ingredients together, and spread each rectangle with some of the filling. Starting with a long edge, roll each rectangle into a log. Braid the logs together.
Cover the braid, and allow it to rise for 1 to 2 hours, until puffy.
Preheat the oven to 350°F. Combine the egg white with 1 tablespoon water, and brush onto the braid. Sprinkle with parkling sugar.
Bake the braid for 30 to 35 minutes, until golden brown; a digital thermometer inserted into the center should register 190°F.
Remove the bread from the oven, and transfer it to a rack to cool.