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1
In the bowl of an electric mixer, sprinkle the yeast over the warm milk, whisking to combine.
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2
Add flour, butter, sugar, 1 egg, and salt.
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3
Mix on low speed until well combined.
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4
Increase speed to medium band mix until dough pulls away from sides of bowl.
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5
Turn dough onto generously floured surface.
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6
Pat into a 4 inch round, sprinkle with raisins and cinnamon and knead until they are incorporated.
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7
Place dough in a lightly oiled bowl, cover with oiled plastic wrap, place in warm place and let rise for 45 minute.
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8
Return dough to a lightly floured surface and pat into a round.
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9
Fold in the following way: fold the bottom 1/3 of the dough up, top 1/3 down, and the right and left sides over tapping the dough after each fold to release excess flour, and pressing down to seal.
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10
Return dough to bowl, seam side down, and let rise again for 20 minute.
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11
Combine filling ingredients together in small bow.
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12
Beat remaining egg well.
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13
Roll dough out onto a 12x10 inch rectangle, brush with egg and spread w/ filling.
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14
W/ the short end of the rectangle facing you, fold in both long sides of the dough, about 1 inch.
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15
then roll the dough towards you, gently pressing as you go to form a tight log.
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16
Gently roll the log back and forth to seal the seam.
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17
Place in a generously greased loaf pan.
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18
Cover loosely w/ oiled plastic wrap, place in a warm place until dough rises for 20 minute.
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19
Preheat oven to 425Es F. Brush top of loaf with beaten egg.
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20
Place loaf pan on baking sheet to catch any drippings and bake until golden brown, 45 minutes.
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21
Turn bread out onto a wire rack to cool completely before slicing.
