In a large mixing bowl, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1 packet of active dry yeast. In a separate bowl, whisk together 1/2 cup of warm milk, 1/2 cup of melted butter, and 2 eggs. Gradually add the wet mixture to the dry ingredients, stirring until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.

Place the kneaded dough into a greased bowl, cover it, and let it rise in a warm spot for about 1-2 hours.

Once risen, gently punch it down and turn it out onto a floured surface. Flatten into a rectangle and evenly spread 1 cup of fresh raspberries over it. Roll the dough tightly to form a log.

Twist the dough into a spiral and shape it into a loaf, placing it into a greased loaf pan. Let it rise for another 30 minutes.

Preheat your oven to 350°F (175°C).

Bake the loaf for 30-35 minutes until golden brown.

Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack.