DOUGH (see note 5):

Both Methods:

• Add the egg, vanilla, butter and milk to your stand mixer bowl or bread machine pan.
• Add the flour, along with the other dried ingredients.

Bread Machine:

• Set your machine to make the dough.
• When the dough is ready, pour out onto a floured surface and form into a rough ball. The dough might still be a little sticky, but just incorporate more flour as needed.

Stand Mixer:

• Set your mixer going, and mix until all the ingredients are fairly well combined (the butter will still be a little chunky, and that's fine).
• Gradually add a little more flour (if needed), until your dough is still a little tacky, but starts to pull away from the sides of the bowl.
• Switch to your bread hook (if you have one) and knead for about five minutes.
• Cover and proof until doubled in size.
• When the dough is ready, pour out onto a floured surface and form into a rough ball.

Raspberry Jam:

• Add all of the raspberries (or keep a few for decoration, if you like) and maple syrup to a small pan.
• Cook the berries on a moderate heat until the fruit softens and thickens (about three minutes).
• Add the cornstarch and mix in. Continue to cook for a further two minutes.
• Remove from the heat, and allow to cool completely.

Cream Cheese Filling:

• Mix the cream cheese, vanilla and icing (powdered) sugar together. Set to one side until needed.

Both Methods:

• Roll the dough out into a rectangle. It doesn't matter how big it is, just as long as the thickness is the same throughout. If the dough struggles against you a little, cover it and leave it to rest for five minutes.
• Evenly spread the cream cheese filling in the centre third of the dough (I usually measure and then score the thirds gently with a knife, as this makes it easier). Don't spread the filling right up the top (or bottom), but leave around 1cm (½ inch) edge.
• Dollop the raspberry jam on top of the cream cheese and spread it over evenly.
• Taking a knife or pizza cutter, start to cut strips of around 2cm (¾ inch) thickness down both sides. Don't cut right up to the middle section (where the filling is), but leave a small gap.
• Turn the top edge of the dough over the filling and then starting off with the top left strip, place over the filling at a slight diagonal. Do the same with the top strip on the right side.
• Continue to alternate all the way down to create a criss-cross effect.
• Skip the last strip on either side, and turn over the bottom of the dough (as you did at the top).
• Finish off by placing the last two bottom strips over the filling.
• Seal both ends a little by pinching the dough together at the seams.
• Cover and leave to rest for 30 minutes. Pre-heat the oven to 175℃ (350℉).
• When ready, give the top of the braid a good wash with the egg.
• Sprinkle over as much pearl sugar as you like.
• Bake in the lower part of the oven for 20 minutes (start checking at the 15 minute mark).
• Allow to cool before slicing (it's much nicer cold). Enjoy!