Cinnamon Raisin Wool Bread

1: Make the tangzhong by whisking 1/2 cup of milk and 3 tbsp of flour in a small pot until smooth. Cook over medium heat until it resembles mashed potatoes and then remove from heat.

2: In a stand mixer, combine the tangzhong and all dough ingredients except for butter. Mix with a hook attachment for 5 mins until it comes together, then add butter and mix for 8-10 mins until a window pane is achieved.

3: Shape the dough into a ball, place in a bowl, cover, and let rise for 1.5-2 hours until almost doubled.

4: Punch the dough down, divide into 2 sections, and let rest for 10 mins. Grease a 9x5 inch loaf pan. Mix the filling ingredients: both sugars, cinnamon, and salt.

5: Roll one piece of dough into a 9"x18" rectangle. Spread 2 tbsp of butter, sprinkle cinnamon sugar, and add raisins. Roll the dough into a log, cut 1/4 inch sections, and place in the pan. Repeat with the second section.

6: Cover and let rise for ~30 mins until it fills 85% of the pan. Preheat the oven to 350°F.

7: Lightly brush the top with milk and bake for 28-30 mins until golden.