Preparation Steps

• In a large bowl, whisk together the flour, sugar, yeast, and salt.
• Add the warm milk and eggs. Mix until a shaggy dough forms.
• Add the softened butter, one tablespoon at a time, mixing well after each addition. Knead the dough for 8-10 minutes until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
• Roll out the dough into a large rectangle. Spread the raspberry jam evenly over the dough.
• Roll the dough tightly into a log. Place the log in a greased 9x5 inch loaf pan, cover, and let rise for another 30-45 minutes.
• Preheat oven to 350°F (175°C). Bake for 35-40 minutes, or until golden brown. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.