1. In a large bowl, combine yeast and warm water and let stand until foamy, approx. 5-10 min. Once foamy, stir in milk, melted butter and salt.
2. Begin adding the flour to the yeast mixture, one cup at a time, until you’ve added 5 ½ cups of flour. Knead by hand (or with mixer/dough hook) for 8-10 minutes until a smooth, elastic dough forms. If dough is still too sticky, add last ½ cup flour. Knead in raisins.
3. Place dough in large greased bowl and turn dough so that it is greased on all sides. Cover with plastic wrap and allow to rise in a dark/warm place until doubled in size, approximately 60 min.
4. For the cinnamon filling, combine sugars and cinnamon until well mixed. Set aside.
5. When dough has risen, remove from bowl and divide into two equal pieces. Take one half of dough and roll it out to a large rectangle that is no more than 5 inches wide and about 1/8 inch thick.
6. Brush dough with egg wash, then sprinkle liberally with cinnamon sugar mixture, leaving a ½ inch border on all sides.
7. Starting on one of the shorter 5-inch sides, roll the dough up into a large loaf and place it into a greased 9x5 inch loaf pan, seam side down.
8. Repeat process of rolling with the other half of the dough.
9. Cover the loaves and again let rise for another 30 minutes.
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Directions
1. In a large bowl, combine yeast and warm water and let stand until foamy, approx. 5-10 min. Once foamy, stir in milk, melted butter and salt.
2. Begin adding the flour to the yeast mixture, one cup at a time, until you’ve added 5 ½ cups of flour. Knead by hand (or with mixer/dough hook) for 8-10 minutes until a smooth, elastic dough forms. If dough is still too sticky, add last ½ cup flour. Knead in raisins.
3. Place dough in large greased bowl and turn dough so that it is greased on all sides. Cover with plastic wrap and allow to rise in a dark/warm place until doubled in size, approximately 60 min.
4. For the cinnamon filling, combine sugars and cinnamon until well mixed. Set aside.
5. When dough has risen, remove from bowl and divide into two equal pieces. Take one half of dough and roll it out to a large rectangle that is no more than 5 inches wide and about 1/8 inch thick.
6. Brush dough with egg wash, then sprinkle liberally with cinnamon sugar mixture, leaving a ½ inch border on all sides.
7. Starting on one of the shorter 5-inch sides, roll the dough up into a large loaf and place it into a greased 9x5 inch loaf pan, seam side down.
8. Repeat process of rolling with the other half of the dough.
9. Cover the loaves and again let rise for another 30 minutes.