Preparation

• Put 3.5 tbsp of milk in a glass, add the yeast and mix well with a teaspoon to dissolve it completely. Add two teaspoons of flour taken from the dough and the sugar. Let it activate, meaning it should at least double in volume; it will take about 20 minutes.

• In the mixer bowl with the spiral dough hooks attached, combine the flour and sugar, start kneading, and add the pre-dough. Right after, slowly add the milk, the egg, and continue mixing until the ingredients are well combined (it will take a few minutes). Now add the softened butter, one or two small pieces at a time, and wait until it is fully absorbed. Continue this way until all the butter is incorporated. Turn on 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 a blanket) and let it rise for about 4 hours (it should at least double).

• Divide the dough into 6 parts, forming 6 balls of about 4.2 oz each. Roll out each ball with a rolling pin on a floured work surface, forming a rectangle about 16×4 inches. Fill with two teaspoons of jam and close it by wetting the edges with a little water (as shown in the photo below).

• Fold the strip in half (wetting with a little water to make 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 the oven tray lined with parchment paper and let rise for at least another hour. Bake at 356°F for 20/25 minutes.