In a large bowl, combine warmed milk, active dry yeast, and a teaspoon of sugar. Let it sit for about 5-7 minutes until foamy.

In the same bowl, add the remaining sugar, eggs, and salt. Gradually stir in the flour, mixing until combined.

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Incorporate the softened butter into the dough, kneading until fully absorbed.

Shape the dough into a ball and place it in a greased bowl. Cover with a damp towel and let it rise in a warm area for about 1-2 hours or until doubled in size.

In a small bowl, combine raspberry preserves, ground cinnamon, and cayenne pepper, mixing well.

After the first rise, punch down the dough and roll it out into a large rectangle. Spread the raspberry mixture evenly across the surface.

Roll the dough tightly from the long side, then pinch the seam to seal. Place in a greased loaf pan, seam side down.

Cover the loaf lightly with a towel and let it rise again for about 30-45 minutes.

While the loaf is rising, preheat your oven to 375°F (190°C).

Brush the top of the loaf with a beaten egg, then bake for 25-30 minutes or until golden brown.

Remove the loaf from the oven, let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.