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

Add warm milk, melted butter, and eggs. Mix until a dough forms.

Knead the dough for about 10 minutes until smooth.

Let the dough rise in a warm place for 1 hour or until doubled in size.

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down.

Strain the mixture to remove seeds and set aside to cool.

Preheat the oven to 350°F (175°C).

Roll out the dough into a rectangle and spread the raspberry mixture on top.

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

Let it rise for another 30 minutes, then bake for 30-40 minutes until golden brown.