Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)1 cup warm 2% milk (110° to 115°)1/2 cup butter, cubed1/2 cup sugar1 egg1/2 teaspoon salt4 to 4-1/2 cups all-purpose flour3/4 cup seedless raspberry jamEGG WASH:1 egg2 tablespoons waterGLAZE:1-1/4 cups confectioners’ sugar1/4 cup butter, melted1/2 teaspoon vanilla extract2 to 3 teaspoons water
Preparation
In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. On greased baking sheets, roll each portion into a 14x12-in. rectangle. Cut each rectangle into three 14x4-in. strips. Spoon 2 tablespoons jam down the center of each strip. Bring long edges together over filling; pinch to seal. Braid three strips together; pinch ends to seal and tuck under. Repeat with the remaining strips. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 350°. Beat egg and water; brush over loaves. Bake 20-25 minutes or until golden brown. Transfer to wire racks.
For glaze, combine confectioners’ sugar, butter, vanilla and enough water to achieve desired consistency. Brush over warm loaves.
