Warm the milk until lukewarm. Sprinkle in the yeast and one tablespoon of sugar; let sit for about five minutes until frothy.

In a mixing bowl, combine flour and remaining sugar. Make a well in the center and add the yeast mixture, butter, eggs, and vanilla. Mix until dough forms.

Knead the dough on a floured surface for about ten minutes until smooth and elastic. Let rise in an oiled bowl covered with plastic wrap until doubled (about one hour).

Roll out the dough into a rectangle, spread raspberry jam evenly over it, then tightly roll it up into a log.

Place seam-side down in a greased loaf pan; cover and let rise for 30 minutes. Preheat oven to 350°F (175°C). Bake for 30 minutes or until golden brown.