In a small dish, place lukewarm milk, 1 Tbsp sugar & yeast. Allow to sit 3-5 minutes until frothy.
In a large bowl, whisk together melted butter, oil, eggs & 2 Tbsp sugar. Add flour & mix until well incorporated. Cover with plastic wrap & a towel. Allow to rise in a draft free place for about an hour.
NOTE: Be sure to roll out and shape the dough on parchment paper for easier transferring. Generously dust parchment paper with flour, add the dough. Add more flour to the top of the dough.
Gently roll out the dough into a rectangle about 16×10” in size, adding more flour as needed so the dough doesn’t stick to the rolling pin. The dough will be slightly sticky.
Spread dough with a thin layer of peach preserves. Using a piping bag, pipe seedless raspberry preserves on top. Fold dough over, from the short end, in half.
Starting about an inch down from the fold, make 6 slices. Twist each slice then roll dough into a loaf starting with the uncut folded end, rolling towards you.
Transfer bread with parchment paper to a 9 x 5-inch loaf pan. Whisk together egg and water, carefully brush top of bread. Allow bread to rise 30 minutes.
Preheat oven to 375°F.
Bake for 20 minutes, until the top of the bread is golden.
You notice this bread does not have a lot of sweetener in the dough because of the fact you are using jam or preserves for the filling. For something special, I used a St Dalfour product that uses only grape, dates & pineapple concentrate to sweeten the jam. It was definitely not oversweet so it comes down to personal taste.