Preparation

1. In a small saucepan over medium-low heat, heat milk just until steaming; do not boil. Remove pan from the heat, add the butter and allow it to melt off heat.

2. In a small mixing bowl, combine the yeast and 50 grams (1/4 cup) of the sugar with the warm water. Stir briefly and set aside.

3. Combine remaining 150 grams (3/4 cup) sugar and the salt in a large bowl. Add the warm milk and butter mixture and 2 eggs to bowl; stir. Add yeast mixture; stir.

4. Using a mixer, or by hand, add half the flour (480 grams/4 cups) and mix well. Add remaining flour flour until ready to knead.*

5. Lightly dust a work surface with flour and knead for ten minutes. Form into a ball, place in a large oiled bowl, and turn to coat the top with oil. Cover with a damp towel and put in a warm place away from drafts (oven works well). Let rise until doubled in volume, about one and a half hours.

6. Punch down and return to warm place covered with the damp towel for another one and a half hours until doubled again.

7. Place dough on a floured surface, punch down and roll out into rectangles about 2.5 cm (1 inch) thick, making as many loaves as you want. Working on one at a time, brush the top surface of each with melted butter, and sprinkle with cinnamon sugar and raisins. Roll up and seal ends and edges.

8. Place in oiled pans, butter top lightly and sprinkle some cinnamon sugar on top, and let rise, covered in a warm place for another hour or so, until doubled.

9. Preheat oven to 177°C (350°F). Bake until a loaf is nicely browned and sounds hollow when tapped, 30-40 minutes for 1 or 2 loaves, about 25 minutes for 6 smaller loaves.