Preparation

• Activate the yeast: In a small bowl, combine warm water (about 110°F) with the yeast. Add a teaspoon of sugar to stimulate the yeast. Let it sit for 5–10 minutes until foamy.
• Mix the dough: In a large mixing bowl, combine flour, sugar, and salt. Add eggs and the foamy yeast mixture. Mix with a wooden spoon until a dough forms.
• Knead in the butter: Gradually add softened butter to the dough, kneading until smooth and elastic (about 10 minutes).
• First rise: Cover the bowl with a damp cloth and let it rise in a warm place until doubled in size, roughly 1-2 hours.
• Prepare the raspberry filling: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down, then let it cool.
• Shape the loaf: Once your dough has risen, punch it down and roll it out into a rectangle. Spread the cooled raspberry mixture over the dough.
• Roll and cut: Roll the dough tightly from one end to the other. Slice the roll in half lengthwise and twist the two halves together.
• Final rise: Place the braided dough into a greased loaf pan, cover it, and let it rise for another hour.
• Bake: Preheat your oven to 350°F (175°C). Brush the loaf with egg wash if desired, and bake for 30–35 minutes or until golden brown.
• Cool and enjoy: Let the loaf cool on a wire rack before cutting into it.