Activate the yeast by dissolving it in warm milk with a pinch of sugar. Let it sit for about 5-10 minutes until frothy.

In a large bowl, combine flour, sugar, and salt. Make a well in the center and add the activated yeast mixture, eggs, and vanilla extract.

Mix the dough until it begins to come together, then knead in the softened butter until fully incorporated.

Form the dough into a ball, place it in a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1-2 hours.

Once risen, punch down the dough gently to release the air, then divide it into two equal parts.

Roll each part into a rectangle, spread raspberry jam evenly across the surfaces, and then roll tightly into a log.

Twist the two logs together gently and shape them into a loaf, placing it in a greased loaf pan.

Cover the loaf again and let it rise until doubled in size, about 30-45 minutes.

Preheat your oven to 350°F (175°C) while the loaf rises, then bake it for 30-35 minutes until golden brown.

Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.