Making the Loaf

• Prepare Dough: Start by mixing the active dry yeast with warm milk and sugar. Allow it to foam for about 5-10 minutes. Then, combine this mixture with flour, salt, butter, eggs, vanilla extract, and optional lemon zest. Knead until smooth for 10-12 minutes.
• First Rise: Place the kneaded dough in a greased bowl. Cover it with a kitchen towel and let it rise in a warm area for 1 to 1.5 hours, or until it has doubled in size.
• Make Filling: In a small pot, combine raspberry preserves, cornstarch, and water. Heat over medium, stirring until thickened. Let this filling cool completely before using.
• Shape Loaf: Roll the dough out into a rectangle on a lightly floured surface. Spread the cooled raspberry filling evenly over the dough. Roll it tightly into a log, then slice it lengthwise. Twist the halves together gently and place the loaf into a greased pan.
• Second Rise: Cover the pan with a cloth and allow the loaf to rise again for about 30 minutes, or until it feels puffy.
• Bake: Preheat your oven to 350°F (175°C). Brush the top of the loaf with melted butter and bake for 35-40 minutes, covering with foil during the last 10 minutes.
• Cool and Glaze: Once baked, remove the loaf from the oven and let it cool in the pan for a few minutes. Then, drizzle with a glaze made from powdered sugar, lemon juice, and milk before serving.