Adapted from The Kitchn


 
1 cup raisins
1 cup warm water
1 tablespoon active dry yeast
1 cup milk
1/4 cup  unsalted butter, melted
2 teaspoons salt
5 1/2 – 6 cups (1 lb 11.5 oz – 1 lb 14 oz) all-purpose flour
Filling:
1/2 cup granulated white sugar
1 1/2 tablespoons cinnamon
1 large egg beaten with 2 teaspoons warm water
Put the raisins in a small bowl and cover them with hot water. Let the raisins plump for at least 10 minutes. Drain and set aside.
Pour a cup of water into the bowl of a standing mixer...

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