# Ingredient List:
→ Dough
01 - 3 1/2 cups bread flour, plus additional for dusting
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1 teaspoon fine sea salt
05 - 1 cup whole milk, warmed to 110°F
06 - 1/4 cup unsalted butter, softened
07 - 1 large egg, room temperature
08 - 1 cup raisins
→ Cinnamon Swirl
09 - 1/3 cup packed light brown sugar
10 - 2 tablespoons ground cinnamon
11 - 2 tablespoons unsalted butter, softened
→ Optional Topping
12 - 1 tablespoon melted butter for brushing
# Directions:
01 - Combine warm milk and yeast in a stand mixer bowl; let sit for 5 minutes until foamy.
02 - Add sugar, egg, and softened butter to the yeast mixture and blend until combined.
03 - Add flour and salt, then knead with a dough hook or by hand for 8 to 10 minutes until the dough becomes smooth and elastic.
04 - Knead the raisins briefly into the dough to distribute evenly.
05 - Place dough into a greased bowl, cover it, and allow it to rise in a warm environment for 1 to 1.5 hours until doubled in size.
06 - Combine brown sugar and cinnamon for the swirl filling.
07 - Punch down the risen dough; on a floured surface, roll it into an approximately 8 by 16 inch rectangle.
08 - Spread softened butter over the dough, leaving a half-inch border, then evenly sprinkle the cinnamon sugar mixture on top.
09 - Starting from the short side, roll the dough tightly into a log, pinch the seam to seal, and tuck the ends underneath.
10 - Place the log into a greased 9 by 5 inch loaf pan, cover, and let rise for 45 to 60 minutes until puffed.
11 - Set oven temperature to 350°F (175°C).
12 - Bake the bread for 35 to 40 minutes until the crust is golden brown and it sounds hollow when tapped.
13 - Allow the bread to cool for 10 minutes in the pan, then brush with melted butter if desired. Transfer to a cooling rack to cool completely before slicing.
