Combine yeast, sugar, water and milk. Set aside for 5 minuets until foamy. Place flour, oil, currants, orange rind and cinnamon in a bowl. Add yeast mixture to form dough. Turn dough onto floured surface and knead until smooth. Place dough in a bowl, cover and allow to rest for about 1 hour, until dough doubles in size.

Preheat oven to 400-degrees.

To make raspberry filling, place the raspberries and sugar in a non-stick pan over high heat.

Stir until sugar is dissolved.

Bring to a boil, stir until reduced and thickened. Set aside to cool completely.

Roll dough out on a lightly floured surface and roll into a rectangle (about 8" X 16").

Spread cooled raspberry filling across dough. You may not need to use all of the filling.

Carefully roll the dough into a log.

Slice the rolled dough log in half, length-wise. This will create a ribbon-like effect.

Place both pieces on parchment paper-lined baking tray to begin twisting.

Pinch the two dough ends together and carefully twist each half over the other.

Make sure the raspberry filling ribbons are facing up as you twist and form a circle.

Lightly brush dough with milk to remove any evidence of flour.

Sprinkle with raw sugar and bake for 15-20 minutes or until golden brown.