Sprinkle yeast over luke warm milk, add a pinch of sugar, and set aside for 5 minutes, or until yeast mixture is bubbly and frothy.
In a mixing bowl fitted with a paddle attachment, add flour, remaining sugar, salt and turn on low just to mix ingredients together. Add yeast mixture and mix for 1 minute.
Now switch to a dough hook.
Add eggs, then butter, and mix on low for 5-7 minutes. Dough should be in one ball going round and round the bowl before taking out.
Put the dough into a greased bowl, and cover it. Leave in a warm, non-windy area of your kitchen, and let proof for 45 minutes.
Prepare the filling next.
Mix softened butter with cocoa powder until smooth.
Process freeze dried raspberries into a powder.
Once dough is proofed, turn out onto a lightly floured surface and roll with a rolling pin. Roll it into a rectangle that’s about 10”x5” wide.
Using an offset spatula, spread cocoa filling over dough. Leave ½” clean on all edges. Sprinkle over freeze dried raspberry powder.
Starting from the bottom, roll the dough up tightly.
Cut dough down the center of the roll, exposing the filling. Wrap dough around itself and into a loaf pan.
Cover and proof for 45 minutes.
Preheat oven to 350 degrees F.
Bake for 40-45 minutes. Cool completely before cutting.