Mix all ingredients except flour in a large mixing bowl or use the dough hook attachment and a stand mixer.

Slowly add flour to the dough 1 cup at a time until the dough is sticky but workable.

Knead the dough for at least 5 minutes until it’s smooth but still sticky. It should not be a firm dough. (If the dough is too sticky to work with even after adding the required amount of flour, cover it and let the dough rest for 30 minutes before trying again, instead of adding more flour)

Place the dough in a large bowl or baking bucket. Cover the dough and let it bulk ferment (rise) for 8-12 hours or until doubled in size. (This will take longer if your home is cool. I use this proofer in the winter months to speed things up)

Shape the dough by rolling it out into a 13” wide rectangle, similar to how you would for cinnamon rolls.

Prepare the cinnamon sugar mixture and egg wash. Mix the cinnamon and sugar in a small bowl, and set aside. Beat one egg in a small bowl, and set aside.

Brush the dough with the egg wash. Sprinkle the cinnamon sugar mixture evenly over the dough. Sprinkle raisins on top of the cinnamon sugar-covered dough.

Roll the dough into a log shape and seal it. As you roll the dough toward you, keep it tight and use your egg wash to brush the top edge every time you roll it. This will help prevent air pockets from forming.

Place the shaped dough in a non-stick or greased and floured 13" Pullman pan and cover it with the lid, then begin the final rise.

Once the dough is about 1/2 inch (1.3 cm) away from the lid of the pan, preheat the oven to 375°F (190°C). Once the oven is preheated, bake with lid ON for 35 minutes.

After removing the bread from the oven, slightly pull back the lid to allow the bread to begin cooling.

The top of the loaf should be golden brown and the internal temperature of the bread should be around 170-180°F (77-82°C).

After 30 minutes, turn the bread out onto a wire rack and allow it to cool completely before slicing.