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Cook the jam and let it cool
Knead the doughs separately.
Transfer to lidded containers to ferment.
After 40 minutes, roll them out with a rolling pin into rectangles. Spread blueberry jam over one dough and top it with the other. Leaving a few inches of margin, make long cuts about an inch apart, as shown in the video. Twist the long pieces, and starting with the connected end roll into a tight log and place it in the loaf pan.
When it doubles in size in the pan, brush it with egg wash and dot with a few blueberries.
Bake in a preheated oven on the lowest shelf at 180°C for about 40 minutes.