#### **Step 1: Prepare the Dough**
In a mixing bowl, whisk warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5-10 minutes until foamy.
Add softened butter, egg, vanilla extract, remaining sugar, and salt. Mix until combined.
Gradually add flour, kneading with a stand mixer (or by hand) for 8-10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, until doubled in size.
#### **Step 2: Prepare the Filling**
In a small bowl, mix raspberry jam, lemon zest, and cornstarch (if using). Set aside.
#### **Step 3: Roll & Fill the Dough**
Punch down the risen dough and roll it out into a 10x16-inch rectangle on a lightly floured surface.
Spread raspberry filling evenly over the dough, leaving a small border around the edges.
Starting from the long side, roll the dough tightly into a log.
#### **Step 4: Shape the Twist**
Using a sharp knife, slice the log lengthwise down the middle, exposing the layers.
Twist the two halves together, keeping the cut sides facing up.
Transfer to a parchment-lined baking sheet and shape into a circular or braided twist.
Cover loosely and let rise for 30 minutes.
#### **Step 5: Bake the Bread**
Preheat oven to 350°F (175°C).
Brush the bread with egg wash and bake for 25-30 minutes, until golden brown.
Let cool slightly before glazing.
#### **Step 6: Make the Glaze & Serve**
In a small bowl, whisk powdered sugar, milk, and vanilla until smooth.
Drizzle over the cooled bread and serve warm!
