Directions

In a small bowl, combine lukewarm milk and yeast and let sit for 5 minutes until the yeast starts to bubble.

In the bowl of a stand mixer, add all the ingredients for the dough and mix on low until the dough is smooth, approx. 5 minutes.

Lightly oil a large bowl, place the dough in it and cover with a damp tea towel. Place the bowl of dough somewhere warm and let rise for 1 hour.

While the dough is rising, in a small bowl, add all the filling ingredients and mix until combined.

Once the dough has doubled in size, take the dough out of the bowl and divide in 4. Roll each piece of dough into a 10” round.

Preheat oven to 350 degrees.

Line a baking sheet with parchment and place 1 round on the baking sheet. Brush with egg, leaving 1” around the ring not covered.

Divide the filling into 3 and spread 1/3 of it over the egg-washed area. Repeat these steps with the next 2 layers of dough and filling.

Add the final piece of dough on top and gently push down with your hands to secure everything in place.

Using a 10” bowl placed on top of the dough, trim any extra dough around the edges with a sharp knife.

Place a 2” ring mold in the middle of the dough and cut 16 equal slices with a sharp knife.

Take 2 slices and twist away from each other twice then press the ends together firmly to seal the dough. Repeat with the remaining slices.

Cover loosely with plastic wrap and let the dough rise for 15 minutes.

Brush the top loaf with beaten egg and bake at 350 degrees for 15 to 20 minutes until lightly golden.