Ingredients
Equipment
Method
- In a stand mixer bowl, whisk together flour, sugar, yeast, and salt.
- Add warm milk and eggs. Mix with the dough hook on low speed until combined.
- With mixer on medium-low, add softened butter one piece at a time, waiting for it to incorporate before adding more.
- Increase speed to medium and knead for 10-15 minutes until dough is smooth, elastic, and passes the windowpane test.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours (or chill overnight).
- Punch down dough and roll into a 12x16 inch rectangle on a floured surface.
- Spread raspberry jam evenly over the dough. Roll up tightly into a log.
- Cut the log in half lengthwise. Twist the two strands together with cut sides facing up. Tuck ends under.
- Place in a parchment-lined loaf pan. Cover and let rise for 45-60 minutes.
- Preheat oven to 350°F (175°C). Brush loaf with beaten egg and sprinkle with coarse sugar.
- Bake for 35-45 minutes until golden brown (internal temp 190°F). Cool completely before slicing.
Notes
If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before shaping.