- 3-1/2 cups flour
- 1/4 cup sugar
- 2 tsps active dry yeast
- 2 tsp salt
- 4 large eggs
- 1/3 cup warm whole milk
- 3/4 cup soft butter
- zest of 1 lemon
In a mixer bowl, combine flour, sugar, yeast and salt. Stir in eggs on low speed. Keeping mixer on low, add milk and beat until combined. Turn mixer up a bit and beat for 6-8 minutes.
Switch to a dough hook and add the butter in 1 tbsps chunks blending in before adding more. This will look “gloppy” but that is okay. Beat about 5 minutes more. If at the end of 5 minutes it is really very sticky, add about 1/4 cup more flour and blend in. Add the lemon zest and beat until combined.
Place dough in a large greased bowl, cover and let rise about 1-1/2 hours. After it has risen, place it in the refrigerator for 30 minutes – this will make it easier to use.
Conversely, you can let the dough rise overnight in the refrigerator and proceed the next day.
Grease a 13 x 4-1/2 bread pan and line with parchment. On a floured surface, roll the dough till it is about 13 x 12.
Brush the edges only with egg wash. Spread raspberry filling, over the dough but not on the egg wash part. Roll up long way like a jelly roll.
You can now put it in the pan as is or but it down the middle lengthwise and braid it a bit and then put in pan.
WARNING – the dough is very soft and this will be very messy but don’t worry, it works out.
Cover and let rise about 1 hour more.
Brush the top with egg wash and sprinkle on either pearl sugar or coarse sugar.
Bake at 350 for about 20 minutes, cover with foil to keep it from getting too brown and then bake another 30-45 minutes – test for doneness with a toothpick or until 190 degrees.
Let cool in pan 10 minutes and then remove to cool completely before cutting
Raspberry Filling (or whatever flavor you like)
- 1 cup (12 oz jar) seedless raspberry jam
- 2 tbsps corn starch
- 2 tbsps lemon juice
Put all in a pan and whisk together. Put the pan over medium low heat and whisk for about 5 minutes or until thick.
Remove and put into a small bowl and let cool to room temp and then refrigerate for about 30 minutes before using. Can be made the day before.