Heat the milk until just slightly warm to the touch.

In the bowl of a countertop mixer fitted with the dough hook attachment, add the flour, sugar, salt, and yeast. Mix until well combined.

Add the warmed milk, egg, softened butter and raisins to the mixer bowl. Mix on low speed for 2-3 minutes or until well combined. Increase speed to medium and continue mixing for 2-3 more minutes. (Note: Dough will be loose and sticky. Use a bowl scraper or spatula to help transfer it.)

Transfer dough to a greased bowl, cover, and place in a warm location (85°F) for 90 minutes, or until dough has almost doubled in size.

Turn dough out onto a floured countertop. Roll into an 8"x16" rectangle.

In a small bowl, whisk together the egg and milk to make the Egg Wash. Brush about half of the Egg Wash across the top of the dough. Set remaining Egg Wash aside for later.

In a small bowl, mix together the sugar and cinnamon; sprinkle mixture evenly across top of the dough.

Starting with a short edge, roll the dough into a tight log. (Tip: You may need a bowl scraper or spatula to help roll the dough.)

Pinch the seam and ends of the dough together to seal. Place dough seam-side down into a greased 9”x5” loaf pan. Cover loosely and place in a warm location for 60 minutes.

Brush top of the dough with remaining egg wash before baking.

Bake at 350°F for 38-40 minutes, or until top of loaf is golden brown. (Note: Check the bread after 25 minutes and tent the top of the pan with aluminum foil if the top is browning too quickly.)