*If using unsalted butter then add 1/4 teaspoon of salt.
Remove eggs from the fridge 45 minutes before using.
FILLING
1/4-1/3cupjam*
1 1/2-2cupsberries* (fresh or frozen / more or less)
*I used raspberry jam and blueberries, but you could use both blueberry jam and berries or raspberries or even blackberries, your choice.
Instructions
In the stand up mixer, mix together the milk and a pinch of sugar, then sprinkle the yeast on top, let sit for 5 minutes then stir to combine. Add the sugar, eggs, butter, salt, vanilla and 3 cups of the flour. With the hook attachment start to knead, add the remaining flour a little at a time, continue to knead for about 5-6 minutes, until the dough forms a soft ball that is slightly sticky (do not add more flour). Place the dough in a greased bowl cover with plastic wrap and let rise for about 2 hours in a warm draft free area (until doubled in bulk).
Punch the dough down and divide into 3 equal parts. Roll each part to a 4 1/2-5 x 14 inch (12 x 35cm) oval, spread each oval with 1/3 of the jam and 1/3 of the berries, roll the each oval up lengthwise (as tight as you can). Join the ends of the 3 rolls and braid together. Place on a parchment paper lined cookie sheet. Cover and let rise for 45-60 minutes.
Pre-heat oven to 350F (180C).
Brush the loaf with an egg wash, sprinkle with sugar (I used rock sugar) and bake for approximately 30-35 minutes. (At about the 20 minute mark if the loaf is browning too much, cover it with foil and continue to bake). Let cool on a wire rack. Enjoy!