1-First: Warm the milk in a small saucepan until it bubbles, then cool it to lukewarm, around 120-125 degrees.

2-Second: Dissolve the yeast in warm water and wait until it’s frothy, about 10 minutes.

3-Third: Mix in the eggs, sugar, butter, salt, and raisins, then slowly add the cooled milk to blend everything without cooking the eggs.

4-Fourth: Gradually stir in the flour to make a stiff dough, then knead it on a floured surface until it’s smooth and elastic.

5-Fifth: Place the dough in a buttered bowl, cover it with a damp cloth, and let it rise in a warm place until doubled, about 1 1/2 hours.

6-Sixth: Roll the dough into a 1/2-inch-thick rectangle on a floured surface.

7-Seventh: Brush it with 2 tablespoons of milk, sprinkle on the cinnamon-sugar mixture, and roll it tightly into a log.

8-Eighth: Cut the log into thirds, tuck the ends under, pinch to seal, and place in greased 9×5-inch pans to rise for another hour.

9-Ninth: Bake at 350 degrees for 45 minutes until golden and hollow-sounding when tapped, then cool on a rack.

10-Tenth: Brush the tops with 2 tablespoons of melted butter and let cool completely before slicing.