In a large mixing bowl, combine all-purpose flour, granulated sugar, active dry yeast, and fine sea salt. Add room temperature eggs and warm whole milk, mixing until just incorporated. Knead by hand for 15–20 minutes until smooth and elastic.

Transfer kneaded dough into a greased bowl, cover with a towel, and let rise in a warm area until doubled in size, about 1 to 2 hours.

Gently punch down the risen dough, cover tightly, and refrigerate overnight for flavor enhancement. Let sit at room temperature for about 30 minutes before rolling.

On a floured surface, roll out the dough into a rectangle. Spread raspberry jam evenly, adding fresh raspberries if desired, then roll tightly into a log and place in a greased loaf pan.

Cover shaped loaf gently with a towel and let rise in a warm place for about 1 hour until nearly doubled in size.

Preheat oven to 350°F (175°C). Brush top with egg wash and bake for approximately 35 minutes until golden brown and sounds hollow when tapped.

Let the brioche cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.