In a large bowl, mix the all-purpose flour, sugar, salt, and instant yeast together.

In another bowl, combine the warm milk, melted butter, and eggs. Stir until smooth.

Pour the wet mixture into the dry ingredients and mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

After the first rise, punch down the dough gently, roll it out into a rectangle about 1/4-inch thick.

Spread the raspberry jam evenly over the rolled-out dough.

Starting on one long side, roll the dough tightly into a log.

Twist the log gently to create swirls and place it in a greased loaf pan.

Cover the loaf pan with a towel and let it rise again for about 30 minutes.

Preheat your oven to 350°F (175°C) and bake the loaf for 25-30 minutes until golden brown.

Allow the loaf to cool in the pan for a few minutes before transferring to a wire rack to cool completely.