In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.

Add melted butter, eggs, flour, and salt. Mix until a dough forms.

Knead the dough for about 10 minutes until smooth. Place in a greased bowl and cover.

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 thickened.

Remove from heat and let cool.

Preheat the oven to 350°F (175°C).

Roll out the dough on a floured surface into a rectangle.

Spread the raspberry filling over the dough and roll it up tightly.

Place the rolled dough in a greased loaf pan and let it rise for another 30 minutes.

Bake for 30-40 minutes until golden brown. Let cool before slicing.