To make the dough, combine the milk, egg, yeast and sugar in a large bowl. Allow to stand for 5 minutes until frothy.
Add the flour and salt and bring into a rough dough. Knead in the butter and continue kneading for 5 minutes until the dough is soft and slightly tacky.
Transfer to a greased bowl and cover with plastic or a damp tea towel. Allow the dough to rise for 90 minutes in a warm spot.
Once risen, tip the dough onto a floured surface. Roll the dough into a large rectangle, approximately ½cm thick.
Spread the raspberry preserves over the top then scatter over fresh raspberries. Roll into a tight roll. With a sharp knife, cut down the center of the roll, exposing the layers.
Gently twist the two halves of the roll together, braiding them so that the preserves are exposed.
Coil the braid into itself then transfer to a sheet of parchment paper. Place the braided bread into a pot with a lid (Dutch oven) and cover with the lid.
Allow to rise for 30 minutes while you preheat the oven.
Place the bread in an oven preheated to 180°C/350°F, uncovered, and allow to bake for 20-25 minutes until golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and allow to cool for at least 30 minutes then slice and serve.