Bloom the yeast: stir the warm milk with a teaspoon of sugar, sprinkle active dry yeast on top, and let sit for 5–10 minutes until foamy.

Mix the dry ingredients: whisk the flour and salt in a large bowl, keeping the salt away from the yeast mixture.

Combine the wet ingredients: whisk the melted butter and eggs into the foamy milk, then pour into the flour mixture and fold until a shaggy dough forms.

Knead the dough: turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, or 5–7 minutes in a stand mixer.

First rise: place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1–2 hours.

Shape the dough: roll into a 9x12-inch rectangle, spread raspberry jam evenly, leaving a margin, then roll into a log and seal the seam.

Second rise: place the log seam-side down in a greased 9x5-inch loaf pan, cover, and let rise until puffy and nearly doubled, 30–45 minutes.

Preheat oven to 350°F (175°C). Brush the loaf with an egg wash (1 beaten egg + 1 tsp water).

Bake for 30–35 minutes until golden brown and an instant-read thermometer reads about 190–200°F (88–93°C). If browning too fast, tent with foil.

Cool the loaf: remove from the pan and cool at least 45–60 minutes on a wire rack before slicing.