- For the dough
- 500 grams Pastry flour
- 20 grams Yeast
- 80 grams sugar
- ¼ l lukewarm milk
- 100 grams butter
- ½ tsp salt
- 2 eggs
- 2 tsps Vanilla sugar
- 1 lemon (organic)
For the dough, add the flour into a bowl and make well in the center. Add in the crumbled yeast, 2 teaspoon sugar, and stir with some milk and a little flour to make a paste. Sprinkle with some flour, cover and let rise for 15 minutes in a warm place.
Add the softened butter, salt, eggs, vanilla sugar and lemon zest to the flour and knead into a smooth dough (using hand mixer). Add as much milk so that the dough has a soft texture, but is not sticky.
Cover the dough and let rise in a warm place until double in volume for about 30 minutes.
Grease a loaf pan with butter and sprinkle with breadcrumbs.
Roll out the dough into a rectangle.
For the filling, mix the raspberry jam to taste with a little raspberry brandy until smooth and spread over the dough. Roll up the dough like a whirlwind and place into the greased loaf pan. Again cover and let rise for 15 minutes.
Bake in a preheated oven at 190°C (fan: 170°C, gas mark 3) (approximately 375°F) until golden brown, about 40-50 minutes.
Remove the roll from oven and allow it to cool slightly in the loaf pan. Release the roll from the loaf pan and allow to cool on a wire rack completely.
Dust the roll with powdered sugar and top with the fresh raspberries. Serve.