Raspberry jam doughnut loaf

Method

1. Grease and line a 900g loaf tin
2. Gently heat the milk and butter in a small pan until the butter has melted
3. Stir in the vanilla, take off the heat, then allow to cool slightly
4. In a large bowl, or stand mixer with a dough hook, mix together the flour, caster sugar, yeast and salt
5. Add the milk and butter mixture, with the egg, and form into a dough
6. Knead for 10-15 mins by hand, or 7 mins if using a stand mixer, until the dough is smooth, slightly sticky and elastic
7. Cover the bowl with cling film and leave to rise at room temperature for 45 mins to 1 hour until doubled in size
8. Flour your work surface and roll the dough to a rectangle roughly 45cm x 30cm
9. Spread the conserve all over it
10. Scatter over the pistachios, reserving 1 tbsp to garnish
11. Roll the dough up tightly from the longer side to form a sausage shape
12. Wrap the dough in greaseproof paper and leave in the fridge for 30 mins
13. Cut in half lengthways and turn each piece so the filling is facing upwards
14. Tightly pinch them together at one end, then twist like a braid
15. Lay the dough in the tin, gently shaping it in a zigzag
16. Cover loosely with cling film and leave in a warm place to rise for 30 mins
17. Preheat the oven to 180°C/fan 160°C/gas 4
18. Bake for 35-40 mins, covering loosely with foil for the last 15 mins, until risen and golden
19. Cool in the tin for 5 mins, then turn out onto a wire rack to cool completely
20. In a small bowl, mix together the icing sugar with 1½ tsp cold water until smooth
21. Drizzle over the top of the loaf, then scatter over the reserved pistachios