First let’s make the cinnamon sugar, simply mix the ground cinnamon with the brown sugar until combined. Reserve.

In a stand mixer bowl, combine the flour, yeast, buttermilk, water, butter, sugar and salt. Mix with the dough hook for 4 minutes on low speed followed by another 2 minutes on medium. Add the raisins and do another 2 minutes on medium. Cover and let bulk for 30 minutes.

You want to do 4-6 stretch and fold. Stretch and fold are done by grabbing each “side” at a time, you pull the dough up and bring it over the remaining dough.

Let your dough rest for 90 minutes.

Dust some flour on your work surface and dump the dough on. Give it a light coating on the top too. Using a rolling pin roll the dough into a rectangle about 1/2″ thick, approximately 20″ x 12″. Brush the surface with the egg wash and cover the whole surface with cinnamon sugar. Put the remaining egg wash in the fridge, we will need it later.

Roll tightly ( from the 12″ side ) to make a log.

Cut the log in the middle lengthwise. You now need to twist the 2 pieces and “braid” them.

You should be able to do 2 twists from end to end. Don’t worry if it’s a bit of a mess.

Butter up a bread pan and carefully dump your dough into it. If your pan is a bit small you will have to squish it a little, it works but messes the swirling inside. Cover with a clean dishcloth and let proof for 60minutes.

At this point preheat the oven to 400F.

Brush another layer of egg wash on top of the bread and bake for 20minutes. Remove the bread from the oven and cover it with aluminum foil on top ( this will prevent further browning). Put back in the oven at 375 for another 20 minutes

Remove from the bread pan and let cool on wire rack