In a mixing bowl of a stand mixer, combine all dry ingredients.
20 oz bread flour, 2 oz dry milk powder, 1 tbsp yeast, 1 oz sugar, ½ tsp salt
In a medium-sized bowl, lightly mix all wet ingredients together.
1 large egg, 12 oz water
Use a dough hook on medium-low speed, and slowly add wet ingredients to dry ingredients. Scrape the sides of the bowl if necessary. Mix until everything is incorporated.
Cover the bowl tightly with plastic wrap and let the dough rest for 10 minutes.
On medium-low speed, gradually add soft butter into the dough. Mix until the dough starts pulling from the side of the bowl. Approximately 5 minutes.
4 oz unsalted butter
Reduce the speed to low, slowly add raisins, and mix enough to incorporate them into the dough.
½ c raisin
Transfer the dough to a lightly greased large mixing bowl. Flour your hands and do a few folds by lifting and folding the edge of the dough toward the middle. Then cover the bowl, let it rest, and double in size, seam side down—approximately 1 hour.
Press down the dough to deflate. Transfer the dough to a lightly floured surface.
Press and use a rolling pin to roll the dough into a rectangle.
Lightly brush the surface of the rolled dough with water to help with the adhesive process.
Use a fine mesh sieve to dust the filling mixture from top to bottom of the dough surface. Use all of the filling if you want a nice cinnamon swirl effect. If you're going to cut down the sugar, only apply 1-2 layers.
Start to roll the dough away from you into a log, seam side down. Use a bench scraper to cut the log in half lengthwise.
Arrange two strips of dough side by side and pinch one end together. Take the left strip of dough and lay it over the right one.
Repeat the step until two strips of dough are wholly twisted. Carefully pinch the end of the dough together.
Transfer the braided dough to a lightly greased, one-quartered hotel pan. Cover loosely with plastic wrap and let the dough rest until double in size. Approximately 1 hour.
Ideally, the dough should only rise 1 inch above the sides of the pan.