Activate the yeast by mixing it into warm milk with a pinch of sugar. Let sit until foamy, 5–10 minutes.

In a bowl or stand mixer, combine flour, sugar, salt, eggs, and yeast mixture. Mix until dough forms.

Add softened butter gradually, kneading until dough is smooth and elastic (about 10 minutes in mixer).

Cover and let rise in a warm place for 1.5 to 2 hours, until doubled in size.

Roll dough into a large rectangle on a floured surface. Spread raspberry jam evenly, leaving a small border. Sprinkle crushed raspberries if using.

Roll up tightly from one long side, then slice the roll lengthwise down the middle.

Twist the halves together, cut sides facing up, and place in a greased loaf pan.

Cover and let rise again for 45 minutes.

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

Bake for 35–40 minutes, until golden and cooked through.

Cool slightly, then drizzle with glaze if desired.