Prepare the Dough

In the bowl of a stand mixer fitted with a dough hook, combine warm milk, 1 tablespoon sugar, and yeast. Let sit for 5 minutes until foamy.

Add eggs, softened butter, remaining sugar, both flours, and salt.

Mix on low until combined, then knead on medium speed for about 5 minutes until smooth and elastic.

Transfer dough to a greased bowl, turning to coat. Cover and let rise in a warm place for 1–2 hours, or until doubled in size.

Shape the Dough

Line a large baking sheet with parchment paper.

Punch down dough and divide into two equal portions.

Roll each portion into a 10-inch circle. Gently shape each circle into a heart using a template if desired.

Transfer one heart-shaped dough piece to the prepared baking sheet.

Prepare the Filling

Beat cream cheese, butter, and sugar together until smooth and creamy.

Mix in vanilla extract.

Spread evenly over the dough heart on the baking sheet.

Top with strawberry preserves, then sprinkle diced strawberries evenly over the top.

Assemble and Twist

Carefully place the second dough heart on top, aligning edges.

Place a small round cutter or jar lid in the center as a guide.

Using a sharp knife, cut 1-inch strips from the cutter outward, starting at the bottom point of the heart.

Twist the bottom two strips in opposite directions and pinch together to secure the point.

Continue cutting and twisting strips along the right side clockwise.

Repeat on the left side, twisting counterclockwise.

Cover and let rise for 60 minutes.

Gently reshape if needed before baking.

Bake

Preheat oven to 325°F (163°C).

Bake for 20–30 minutes, or until golden brown.

Cool slightly, then dust with confectioners’ sugar before serving.