Instructions: Mix together to form a smooth dough.

Let this rise until doubled in bulk (It took about 4 hours for my culture).

Knead this for 5 to 10 minutes, then split into two balls. Roll each out into a rectangle about 12 X 16 inches. Mix together 8 oz. softened cream cheese and 4 Tbs. sugar and beat until fluffy. Spread half of this on each rectangle. Spread 4-5 Tbs. raspberry jam (or you can substitute your favorite flavor or omit entirely if you like) over cream cheese layer. Now either leave flat as is or fold over and make slits in the top surface to expose the filling and let the dough rise a couple of hours. Bake at 375F for about 25 minutes.

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