In a large bowl or stand mixer, combine 2 cups of flour, yeast, sugar, and salt.

In a glass measuring cup, add 1 cup milk and 1/4 cup butter. Microwave in 30 second increments, stirring each time, until the milk is warm to the touch (like bathwater. NOT hot.) and the butter is somewhat melted and softened. (If your butter melts all the way, it's probably too hot and you should wait for it to cool.)*

Add the warm milk and 2 eggs to the flour and stir together well. At this point you can switch to the dough hook if you are using a mixer.

Add 1 and 1/2 cups flour and stir it in (That's 3 and 1/2 cups total so far). Continue adding flour in half cup increments until the dough is soft and sticky but workable. If you are using a mixer, you should hear the dough slapping the sides of the bowl.

Knead the dough either by hand or with the mixer for 7-8 minutes, until the dough is smooth and elastic.

Spray a large bowl with nonstick spray. Knead the dough into a ball and place in the oiled bowl, turning once to coat the top. Cover with a tea towel and let rise in a warm place for 1 hour or until doubled.

Punch down the dough and let rest another 10 minutes.

Roll out the dough on a floured work surface. Shape it into a 12-inch circle.

Line a large baking sheet with a silpat or parchment paper.

Transfer the dough to the lined baking sheet.

Cut the dough with a knife, from the rim of the glass to the edge of the dough circle, into quarters. Cut each quarter into 5 narrow wedge-shaped strips. The center of the dough with the glass over it should remain untouched.

You should now have 20 narrow wedge-shaped strips of dough surrounding the center.

Pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together. Gently coil to form a rough flower shape. Arrange the round into the middle of the circle, where the drinking glass was. This is going to be the center of the flower.

Pick up two more adjacent strips, twist 4-5 times and pinch the ends as before; coil into a rough round, and arrange the new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. Finished bread has 9 petals surrounding the center round, for a total of 10 rounds.

Use your fingers to make an indentation in the center of each round, where the jelly will go.

Cover the shaped dough with a tea towel and let rise in a warm place for about 30 minutes or until nearly doubled.

While the dough is rising, preheat the oven to 375 degrees F.

In a small bowl, whisk 1 egg yolk with 1 tablespoon water. Just before putting the bread in the oven, brush the egg mixture all over the dough with a pastry brush. You might not need all of it.

Bake the bread at 375 for about 20 minutes, or until the top is a deep golden brown and the bottom of the bread has started to brown.

In a small bowl, whisk together the raspberry jam and the coconut extract.

Let the bread cool until you are able to handle it. Use your fingers or a spoon to make a well in the center of each round. Spoon 1 to 2 teaspoons jam into the center of each round.

In a medium bowl, whisk together the powdered sugar and coconut creamer until it is thin and pourable. Add more creamer as necessary, but only a little at a time.

Use a spoon to drizzle the glaze over the bread.

Serve warm with any remaining glaze and extra jam.

This bread will keep on the countertop (covered tightly) for 2-3 days.