In a large bowl, combine flour, yeast, sugar, and salt.

Warm the milk and add it to the dry ingredients along with the eggs and softened butter.

Mix until a soft dough forms, then knead for about 10 minutes until smooth.

Place the dough in a greased bowl and cover it with a cloth; let it rise in a warm place until doubled in size (about 1 to 2 hours).

After rising, punch the dough down and roll it out on a lightly floured surface.

Spread the raspberries or raspberry jam evenly over the dough.

Roll the dough tightly into a log and place it in a greased loaf pan.

Cover the pan and let the dough rise again for about 30 minutes.

Preheat the oven to 350°F (175°C).

Bake for 30-35 minutes or until golden brown.

Allow to cool before slicing.