Ingredients

For the Dough:

250 ml (1 cup) warm milk
1/2 tsp salt

1 tsp vanilla sugar
3 tbsp sugar
1 egg white

1 tbsp yeast (active dry or instant)
4 tbsp vegetable oil
450 g (15.8 oz) all-purpose flour

40 g (3 tbsp) butter, softened
2 tbsp corn starch
For the Filling:

150 g (5.3 oz) apricot jam or preserves
60 g (2 oz) raisins
For Brushing:

1 egg yolk + 1 tbsp milk
Directions
Prepare the Dough:

Activate the Yeast (if using active dry yeast):
In a small bowl, mix warm milk, yeast, and 1 tbsp sugar (from the 3 tbsp). Let sit for 5–10 minutes until frothy.

If using instant yeast, skip this step and add it directly to the flour.
Mix the Dough:
In a large bowl, combine the salt, vanilla sugar, remaining sugar, and egg white.

Add the activated yeast mixture (or instant yeast), vegetable oil, and warm milk.

Mix well.
Gradually add flour, 1 cup at a time, and mix until a soft dough forms.

Knead the Dough:
Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic.
Incorporate Butter and Cornstarch:
Flatten the dough slightly, spread the softened butter and cornstarch over it, and knead until fully incorporated.

First Rise:
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1–1.5 hours or until doubled in size.
Prepare the Filling:

Soak the raisins in warm water for 10 minutes, then drain and pat dry.
Mix the apricot jam and raisins in a small bowl.
Shape and Fill the Dough:

Punch down the risen dough and roll it out into a rectangle about 1 cm (1/2 inch) thick.

Spread the apricot jam and raisin mixture evenly over the dough.

Roll the dough tightly into a log, seam-side down.
Second Rise:

Place the log in a greased or parchment-lined loaf pan or shape it into individual rolls and place them on a baking sheet.

Cover and let rise for 30–40 minutes.
Bake the Bread:

Preheat your oven to 180°C (356°F).

Brush the top of the dough with the egg yolk and milk mixture for a shiny, golden crust.

Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cool and Serve:

Allow the bread to cool slightly before slicing. Enjoy warm or at room temperature.
Serving Suggestions

Dust with powdered sugar for an elegant touch.

Serve with butter, cream cheese, or additional apricot jam.
Pair with tea or coffee for a delightful snack.
Cooking Tips

Ensure the milk is warm, not hot, to avoid killing the yeast.
For extra flavor, add a pinch of cinnamon to the filling.
Use other jams or preserves like strawberry, peach, or fig for variation.