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Warm the milk in a small saucepan on the stove until it just starts to bubble, stirring occasionally. Remove from heat and allow it to cool until lukewarm (120-125°F).
Dissolve the yeast in the warm water and let it sit for about 10 minutes, until it becomes frothy. Be sure the water is at the correct temperature, as it will not activate the yeast if it's too hot or too cold.
In a large mixing bowl, combine the yeast mixture with the eggs, sugar, salt, butter, and raisins. Gradually stir in the cooled milk (make sure it’s not too hot to cook the eggs). Slowly add the flour, mixing to form a stiff dough.
Knead the dough on a lightly floured surface for a few minutes until it becomes smooth.
Place the dough into a large, buttered mixing bowl. Turn the dough so that the top is greased, then cover the bowl with a warm, damp cloth. Let the dough rise in a warm place for about 1 1/2 hours, or until it has doubled in size.
Roll out the dough on a lightly floured surface into a large rectangle about 1/2 inch thick.
Moisten the dough with 2 tablespoons of milk and rub it evenly over the dough with your hands.
In a small bowl, mix together the 1 cup of sugar and 3 tablespoons of cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the moistened dough.
Roll the dough up tightly (the long way), and the roll should be about 3 inches in diameter.
Cut the roll into thirds, tucking the ends under and pinching the bottom together. Place the loaves into two greased 9x5 inch pans, and lightly grease the tops of the loaves.
Let the dough rise uncovered in a warm place for another hour.
Preheat the oven to 350°F. Bake the loaves for 45 minutes or until they are lightly browned and sound hollow when tapped.
Remove from the oven and let cool on a rack. Brush the tops of the loaves with melted butter.
After about 20 minutes, turn the loaves onto their sides and remove them from the pans. Allow them to cool completely before slicing.
Serving and Storage Tips:
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