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1
In a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt.
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2
In a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees F (43 degrees C).
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3
Gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture.
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4
Stir the lemon zest into the liquid ingredients (set aside lemon juice for later).
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5
Pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
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6
Add enough flour to make a soft dough; turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes.
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7
Place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil.
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8
Cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour.
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9
Punch down the dough, and allow to rest for 10 minutes.
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10
Divide the dough in half, and roll each half into a round ball.
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11
On a floured surface, roll out a ball into a 12-inch circle.
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12
Place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center.
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13
Cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters.
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14
Cut each quarter into 5 narrow wedge-shaped strips.
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15
(Center of the dough is uncut.)
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16
Remove the drinking glass.
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17
There are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
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18
Pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top.
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19
Gently coil to form a rough flower shape.
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20
Arrange the round into the middle of the circle, where the drinking glass was.
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21
Pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette.
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22
Repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette.
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23
Finished bread has 9 petals surrounding the center round.
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24
Repeat steps with the second ball of dough to make two breads.
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25
Grease a baking sheet, or line with parchment paper.
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26
Place the shaped breads onto the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
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27
Preheat oven to 375 degrees F (190 degrees C).
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28
Beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
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29
Bake in the preheated oven until the breads have turned golden brown, about 25 minutes.
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30
Allow to cool.
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31
Use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam.
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32
Mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads.
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33
Allow glaze to set.
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34
To serve, pull the petals apart.
