Preparation

• Place 3.4 tablespoons of milk in a glass, add the yeast, and mix well with a teaspoon to dissolve it completely.
  Then add two teaspoons of flour taken from that for the dough and the sugar.
  Let it activate, meaning it should at least double in volume, it will take about 20 minutes.

• Put the flour with sugar in the bowl of the mixer fitted with spiral dough hooks, start kneading and add the prepared yeast mixture.
  Immediately after, add the milk a little at a time, the egg, and continue mixing until the ingredients are well combined (this will take a few minutes).
  At this point, add the softened butter, one or two pieces at a time, and wait until it is fully absorbed.
  Continue this way until all the butter is incorporated.
  Run the mixer until you obtain a soft, smooth, and homogeneous dough.
  Place the dough in a floured bowl, cover with plastic wrap and a kitchen towel (if it’s cold, also with a blanket) and let it rise for about 4 hours (it should at least double in size).

• Divide the dough into 6 parts, forming 6 balls of about 120 grams each.
  Roll out each ball on a floured work surface with a rolling pin into a rectangle about 16×4 inches.
  Fill it with two teaspoons of jam and seal it by moistening the edges with a little water (as shown in the photo below).

• Fold the strip in half (moisten with a little water to help them stick better) and flip it upside down (see photos below).

  

• Form a horseshoe shape and braid the two ends (as shown in the photo).

  

• Place on a baking tray covered with parchment paper and let rise for at least another hour.
  Bake at 356°F for 20/25 minutes.