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1
Place the flour, sugar and salt in a large mixing bowl and mix. Add 2 of the eggs, the vanilla extract and the butter.
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2
Heat the 1 1/2 cups of milk over a low heat, until lukewarm. Whisk in the yeast until it dissolves. Pour into the flour mixture. Combine with an electric hand whisk fitted with a dough hook, until you have a smooth dough.
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3
Set aside, covered, in a warm place for 45 mins.
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4
Split the dough in half, knead the raisins into one half of the dough. Briefly knead the second piece. Cover both doughs and leave in a warm place for a further 30 mins.
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5
Grease a 10 inch loaf pan. Knead and shape the raisin dough into a 10 inch long loaf and transfer to the pan. Leave in a warm place to rest for 50 mins.
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6
Meanwhile, divide the remaining dough into 8 equal pieces and roll out into long sausage shapes. Cut approximately 1/2 inch from each end and set aside. Fold each piece in half and twist the ends 'over and under'. Place on a baking sheet lined with parchment paper.
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7
Preheat the oven to 325u00b0F. Use the 1/2 inch ends to cover the little hole that is created by twisting the bread to create a 'bunny tail'. Whisk the remaining egg and the 3 tbsp milk together and brush over the buns (leaving enough for the bread) Sprinkle the 'tails' with the coarse sugar. Set aside, covered, for 10 mins. Then bake for 20 mins.
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8
Brush the bread with the remaining egg and milk mixture and bake for 25 mins. Allow to cool in the pan for 15 mins, then transfer to a wire rack to cool completely.
