INGREDIENTS
- Â Â 180ml Milk
- Â Â 50g Sugar
- Â Â 60g Butter, softened
- Â Â 2 Eggs
- Â Â 500g Flour
- Â Â 8g Dry yeast
- Â Â 3g Salt
- Â Â 350g Raspberry jam
 PROCEDURES
1. Mix yeast with 2 3 tablespoons warm milk and leave for 15 minutes.
2. Combine eggs with sugar and salt. Melt butter.
3. Add remaining warm milk, eggs, yeast, and half the flour. Stir well.
4. Slowly add remaining flour.
5. Add melted butter and knead until smooth.
6. Cover and rise for 1 hour.
7. Knead again and return to a warm place.
8. Roll dough into a 60x30cm rectangle and brush with raspberry jam, leaving 1.5cm from the edge.
9. Fold the dough in thirds. You'll get a 30x20cm rectangle.
10. Cut across into 12 strips, 2.5cm wide.
11. Twist each strip 3 4 times and form a ring.
12. Place on parchment lined baking tray.
13. Bake at 190°C / 374°F for 15 minutes.
14. Cool and sprinkle with powdered sugar.
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