Mix all the ingredients for the dough in an electric mixer fitted with a dough hook. Knead in the mixer for about 8-10 minutes until a smooth dough is formed. Add a little extra flour if necessary. Cover with a tea towel and prove in a warm place until doubled in size.

Grease the Le Creuset 20cm Signature Heart Casserole.

Knock the dough back, then divide it into six equal pieces. Roll each dough portion into a rectangle, measuring 3 x 40 cm. Place one strip on your surface, spread evenly with raspberry jam and scatter with torn raspberries. Top with another dough rectangle and more jam and raspberries. Cover with a third dough strip and set aside. Repeat the process with the remaining three dough rectangles.

Pick up the two stacks of dough, twist and spiral them into the heart casserole. Cover with a tea towel and allow to prove again until doubled in size.

Preheat the oven to 180°C/160°C fan/gas mark 4.

Bake for 40 minutes, then turn the oven up to 200°C/180°C fan/gas mark 6 and bake for a further 10-15 minutes until browned. Remove from the oven and brush with warm raspberry jam and allow to cool in the casserole.

Remove from casserole and serve warm with butter and more jam.

This loaf can even be made into French toast and served with fresh berries, plain yoghurt or crème Fraiche and honey.