1️⃣ Prepare the Dough

• In a small bowl, mix warm milk with a pinch of sugar.
• Sprinkle yeast over and let sit 5–10 mins until foamy.
• In a large bowl, whisk flour, sugar, and salt.
• Add yeast mixture, butter, eggs, vanilla, and lemon zest.
• Stir until dough forms, then knead on a floured surface for 10–12 mins until smooth and elastic.
• Transfer to a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled.

2️⃣ Make the Raspberry Filling

• In a saucepan, mix raspberry jam, cornstarch, and water.
• Cook over medium-low heat, stirring constantly, until thickened slightly.
• Let cool completely.

3️⃣ Shape the Loaf

• Punch down the dough and roll into a 10×15-inch rectangle.
• Spread the cooled raspberry filling evenly, leaving a ½-inch border.
• Roll tightly from the long edge to form a log.
• Slice the log lengthwise, exposing the swirl, and twist both halves with the cut side up.
• Place the braid in a greased 9×5-inch loaf pan. Cover and let rise 30–40 minutes.

4️⃣ Bake the Loaf

• Preheat oven to 350°F (175°C).
• Brush the loaf with melted butter.
• Bake for 35–40 minutes, covering with foil after 25 minutes if browning too quickly.
• Cool in the pan for 10 minutes, then transfer to a wire rack.

5️⃣ Add the Lemon Glaze (Optional)

• Whisk powdered sugar, lemon juice, and milk to make a smooth glaze.
• Drizzle over the cooled loaf and allow to set before slicing.