In the bowl of a stand mixer with the dough hook attached, combine the milk, oil, sugar, yeast, eggs, and salt. Mix until combined, then add three and 1/2 cups flour. Mix on low until a dough forms, adding flour slowly as needed.

Once you achieve a cohesive dough, let rest for two minutes, then knead for three to five minutes, until the dough is smooth and elastic. You can remove the dough from the bowl and knead by hand on a lightly floured surface instead. The dough will be slightly sticky to the touch.

Lightly oil the bowl and place the dough in it, turning to coat. Cover with plastic wrap and let rise at room temperature for one and 1/2 to two hours until doubled, or overnight in the fridge.

Divide the dough into four equal portions. On a lightly floured surface, roll one into a 10-inch circle. Transfer to a Gefen Parchment-lined baking sheet and spread with a layer of jam, leaving a 1/2 to one inch border. Roll out a second piece of dough, lay it on top of the first, pulling the edges to match as needed, then spread with jam. Repeat with remaining dough; don’t spread jam on top of the final circle.

Use a round cookie cutter or lid as a guide in the center of the dough circles. Starting from the edge of your guide, cut the dough into four equal wedges, then cut each of those in half, then in half again, so that you have 16 equal strips. Twist adjacent strips in opposite directions twice, pinching the ends together. Cover and let rise for 30-45 minutes, until puffed up.

Preheat oven to 375ºF.

Brush the dough with egg wash and sprinkle with turbinado sugar. Bake for 25-30 minutes, until golden brown. Let cool slightly before enjoying!