Activate yeast by combining warm milk and sugar, then sprinkle yeast on top. Let sit 5–10 minutes until frothy.

In a large bowl, combine flour and salt. Add eggs and yeast mixture, mixing until dough forms.

Gradually add softened butter, kneading 8–10 minutes until smooth and elastic.

Place dough in greased bowl, cover, and let rise 1–1.5 hours until doubled.

Roll dough into a rectangle, spread raspberry jam evenly, then roll tightly into a log. Pinch seams.

Place dough in prepared loaf pan and let rise 45–60 minutes.

Preheat oven to 350°F (175°C). Brush loaf with egg wash.

Bake 35–40 minutes until golden brown and internal temp reaches 190°F (88°C). Cool on wire rack.