*Note: this recipe makes two loafs!!
1/2 cup granulated white sugar
1 1/2 tablespoons cinnamon
1 large egg beaten with 2 tsp warm water
1. Put the raisins in a small bowl filled with hot water. Let the raisins plump up, about 10 minutes. Drain and set aside.
2. Pour a cup of warm water into the bowl of a standing mixer or large mixing bowl. Add the yeast and stir gently. (You can use the water from soaking the raisins) Give it a about 10 minutes, then stir to fully dissolve the yeast.
3. Stir the milk, melted butter, and salt into the water.
4. Add 5 1/2 cups of the flour and stir to form a shaggy dough. Knead in your mixer on low speed with a dough hook (or knead by hand for 8-10 minutes to form a smooth, slightly tacky dough). If the dough is too sticky, add a little more flour.
5. With the mixer on low, gradually add the raising to the bowl and continue kneading until they are evenly distributed.
6. Cover the dough with a saran wrap or a towel and place in the warm dry place. Let rise for about an hour.
7. Divide the dough into two pieces. Roll the dough out on the counter. Make sure that the dough is a little less wide that your loaf pan. Try to make the dough about 1/6th to 1/8th of an inch think.
8. Brush the entire surface of the dough with egg wash, leave about 1/2 inch boarder.
9. Combine cinnamon and sugar. Sprinkle the dough generously with cinnamon and sugar mixture.
10. Roll up the dough and place it in the greased loaf pan, seam side down.
11. Repeat with the other half of the dough.
12. Let the loaves rise until mounded over the top, about 30 minutes. Sprinkle with some cinnamon and sugar mixture over the top.
12. Preheat the oven to 375. Bake for 40-45 minutes until golden brown. Let cool.
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