Making the Brioche

• Combine warm milk and sugar in a bowl, then sprinkle the yeast on top. Let it sit for 5-10 minutes, until foamy.
• In a separate bowl, whisk together the all-purpose flour, sugar, and salt.
• Once the yeast is foamy, add it along with softened butter, eggs, vanilla extract, and optional lemon zest to the dry ingredients. Mix until a shaggy dough forms.
• Transfer the dough to a floured surface and knead for 10-12 minutes until smooth and elastic.
• Place the kneaded dough in a greased bowl, cover with a clean cloth, and let rise in a warm area until doubled, roughly 1-1.5 hours.
• While the dough rises, heat raspberry preserves, cornstarch, and a splash of water in a saucepan over medium heat. Stir until thickened, then let cool.
• After the first rise, punch down the dough and roll it out into a 10x15 inch rectangle on a floured surface.
• Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border around the edges.
• Carefully roll the dough tightly into a log, slice it lengthwise down the center, and twist the two halves together.
• Place the twisted loaf in a greased loaf pan, cover, and let rise for another 30-40 minutes.
• Preheat your oven to 350°F (175°C).
• Brush the top of the loaf with melted butter and bake for 35-40 minutes until golden brown.
• Allow the loaf to cool slightly in the pan, then transfer to a wire rack. Optionally glaze with a mixture of powdered sugar, lemon juice, and milk.