Ingredients:
3 eggs, beaten
1 tsp vanilla extract
2 cups raisins
1 1⁄2 cups milk
1 cup warm water (must be between 110-115 degrees)
2 (1/4 ounce) packages active dry yeast
1⁄2 cup +1 Tbsp white sugar
1 Tbsp cinnamon
1 1/2 teaspoons salt
1⁄2 cup unsalted butter, softened
7-8 cups all-purpose flour
Swirl Ingredients
2-4 tablespoons butter, melted
2/3 cup brown sugar
2/3 cup white sugar
1/4 cup ground cinnamon
After Baking
2 tablespoons butter, melted (approx.)
Directions:
To plump raisins - Beat eggs and mix in 1 tsp vanilla extract. Submerge 2 cups raisins. Allow to sit 10-15 minutes.
Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
Remove from heat.
Let cool until lukewarm, about 120-125 degrees.
Dissolve yeast and 1Tbsp sugar in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in remaining sugar, butter, 1 Tbsp cinnamon, salt, raisin/egg mixture, and milk (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
Knead the dough on a lightly floured surface for a few minutes until smooth.
Place in a large, greased, mixing bowl and turn to grease the surface of the dough.
Allow to rise until doubled, usually about 1 1/2 hours.
Divide into 3rds and roll out each on a lightly floured surface into rectangles 1/2 inch thick, 9 inches long.
Brush the melted butter over the dough rectangles
Mix together sugars and cinnamon and sprinkle mixture evenly on top of the buttered dough.
Roll each up tightly and pinch the bottoms together.
Place loaves into well greased 9 x 5 inch pans
Let rise in warm place, uncovered, again for about an hour.
Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
Remove from oven and let cool on rack.
Take melted butter and spread over tops of loaves.
After about 20 minutes, lay loaves on their sides and remove from pans.
Allow to cool before slicing.