1. Refresh the sourdough starter by feeding and allowing it to become active and bubbly for 6-8 hours.

2. In a bowl or stand mixer combine warm milk, granulated sugar, softened butter, and sourdough starter.

3. Stir in the egg and salt, then gradually add bread flour until a smooth dough forms.

4. Knead the dough for 8-10 minutes until elastic and smooth, then shape into a ball and cover.

5. Let the dough bulk ferment in a warm place for 3-4 hours until doubled in size.

6. Meanwhile, cook raspberries, brown sugar, cornstarch, and lemon juice in a saucepan over medium heat until thickened, then cool.

7. Deflate the dough, roll into a 12×16 inch rectangle, and spread the cooled raspberry filling evenly, leaving a 1-inch border.

8. Roll the dough into a log, slice lengthwise, twist the two strands together, and form into a wreath, pinching the ends to seal.

9. Place the wreath on parchment-lined baking sheet, cover and proof for 1-2 hours until slightly puffy.

10. Preheat oven to 180C, brush the wreath with melted butter, and bake for 30-35 minutes until golden and fragrant.

11. Cool the wreath for at least 20 minutes, then mix powdered sugar, vanilla, and milk into a glaze and drizzle over the top.