Method

• 1.
  Place yeast and 1 tsp caster sugar in a bowl with 135ml warm water and stir to combine. Set aside for 5 minutes or until foamy.
• 2.
  Meanwhile, place flour and remaining sugar in a stand mixer fitted with the dough hook and mix until just combined. Whisk egg yolks into yeast mixture and, with motor running, gradually add to flour mixture. Knead on medium speed for 2-3 minutes, until a stiff dough forms. With the motor running, add butter, one piece at a time, until butter has been incorporated into dough. Knead for 8-10 minutes, until the dough is smooth.
• 3.
  Transfer dough to a greased bowl, cover with plastic wrap and set aside in a warm place to prove for 1 hour-1 hour 30 minutes, until doubled in size.
• 4.
  Grease base and sides of a 20cm x 11cm, 11cm-deep loaf pan. Invert dough onto a large baking tray lined with baking paper. Knock back dough and, using your fingers, push dough out to a rough 35cm-long x 20cm-wide rectangle. Spread dough evenly with jam and scatter with 2 tbs lime sugar. Refrigerate for 5-10 minutes, until dough stiffens up (see note). Remove from fridge and, with short end towards you, roll dough into a log. Transfer to prepared pan, seam-side down and set aside in a warm place to prove for 1 hour-1 hour 30 minutes, until puffed and risen to 1cm below top of pan.
• 5.
  Preheat oven to 170°C/150°C fan-forced.
• 6.
  Gently brush top of loaf with egg and scatter with lime sugar. Bake for 35-40 minutes, until golden. Remove from oven a stand on a wire rack until cool enough to handle. Remove from pan and serve warm with remaining lime sugar and jam on the side.