Combine 2 cups of the flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F); gradually add to blour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough of the remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface for 10 minutes. Roll dough to a 24 x 18-inch rectangle.
Spread dough with jam to within 1 inch of edges. Sprinkle with chocolate chips. Beginning at long side of rectangle, roll up tightly as for jelly roll; pinch seams and ends to seal; cut into 12 pieces. Place pieces in greased 13 x 9-inch pan, cut sides up; flatten slightly. Cover tightly with plastic wrap and refrigerate 2 to 24 hours.
Remove from refrigerator. Uncover dough; let stand for 15 minutes. Bake at 375°F for 35 to 40 minutes or until golden brown.
Chocolate Glaze: Melt chocolate and butter together; stir until smooth.
When Raspberry Swirls are baked, remove from oven and invert onto serving tray; drizzle with Chocolate Glaze. Serve with fresh raspberries.