In a bowl, mix 400 g of sifted flour with the dry yeast.
In another bowl mix the butter at room temperature with sugar 4-5 minutes, add milk and warm water, season with salt, mix 2 minutes.
Add the solid composition, mix and continue kneading on the work surface, sprinkling the remaining flour.
Grease a bowl with butter, add the other and let it grow for 60 minutes.
After 60 minutes, divide the dough into 4 equal pieces, roll each piece out to a 30 cm diagonal.
Transfer the dough to a tray lined with baking paper, spread the entire surface with raspberry jam, leaving 1 cm at the edges, add the second part, spread with jam, continue with the 3rd and 4th piece.
Spread the 4th piece of dough only with jam.
Using a glass, measure the center and divide into 16 equal parts.
Twist each of the 2 parts outwards 2 times and lightly glue the edges.
Continue with all the parts until we finish.
Cover the flower with a towel and let it rise for 30 minutes.
Brush the cake with beaten egg and bake for 30 minutes in a preheated oven at 180 °C.
Remove the cake, let it cool slightly, sprinkle with powdered sugar and serve with your favorite drink.
