Directions

Bread Dough

1. Add the warm milk, yeast, and sugar to the bowl of your NutriMill Artiste Mixer fitted with the dough hook. Let it sit for a few minutes until the yeast looks foamy and active.

2. Add half of the flour, 2 eggs, and 1 tsp salt. Mix on speed 1-2 until combined. With the mixer running, gradually add the softened butter, allowing it to fully incorporate before adding more. Slowly add the remaining flour, a little at a time, until the dough comes together. (Should be soft and pillowy, and sides of bowl will be clean)

3. Increase the mixer to speed 2-3 and knead for about 10 minutes, until the dough is elastic and smooth (reach windowpane). Then leave the dough in the Artiste Mixer and put the lid on, let rise for about an hour or until doubled in size.

Raspberry Filling

1. While the dough rises, make the filling. Add all filling ingredients to a medium saucepan and bring to a gentle simmer over medium heat. Stir occasionally and cook for 8–10 minutes, until thickened.

2. You can use corn starch to quicken the thickening process or simply simmer longer until the filling reaches a spreadable consistency. Remove from heat and refrigerate until ready to use.

Assemble

1. Line two NutriMill Cast Iron Enameled Bread Pans with parchment paper or the NutriMill Bread Pan Slings, for easy removal. Lightly spray sides with nonstick spray.

2. Divide the dough into two equal portions. Roll one portion out on a lightly floured surface into a rectangle. Spread an even layer of raspberry filling over the dough, leaving about ½ inch clear around the edges.

3. Starting from the short side, roll the dough up tightly into a log, similar to a cinnamon roll. Pinch the seam gently to seal. Repeat with the second portion of dough.

4. Using a sharp knife, cut each log lengthwise down the center. Carefully twist the two halves together, keeping the cut sides facing up. Place each twisted loaf into a prepared pan, cover, and let rise for about 30 minutes.

Bake

1. Preheat the oven to 350°F. Bake for 35–40 minutes, until the loaves are golden and baked through. If the tops brown too quickly, loosely cover with foil after about 20 minutes.

Glaze

1. In a medium bowl, whisk together the softened cream cheese and butter until smooth. Add powdered sugar and vanilla, whisking until combined. Slowly whisk in milk, one tablespoon at a time, until the glaze reaches your desired consistency.

2. Let the bread cool in the pans for about 10 minutes, then transfer to a cooling rack. Drizzle with glaze once slightly cooled, or while warm for a softer, melted finish.

3. Store at room temperature for up to 4 days. Reheat slices if desired, or freeze for later. Enjoy!