Prepare the dough for:

While the dough is rising, place in a small saucepan with enough cold water to cover by ½ inch:

Bring to a boil, then drain well and let cool. Stir together in a small bowl:

Grease two 9 × 5-inch loaf pans. Divide the dough in half. Using a rolling pin, roll the dough into two 8 × 18-inch rectangles about ½ inch thick. Brush the surface of the dough with:

Sprinkle all but 4 teaspoons of the cinnamon sugar over the rectangles, then spread the raisins evenly over the surface. Starting from one 8-inch side, roll up the dough tightly, like a jelly-roll. Pinch the seam and ends closed. Place seam side down in the pans. Cover loosely with oiled plastic wrap and let rise until doubled in bulk, 1 to 1 ½ hours.

While the dough rises, preheat the oven to 375°F.

Whisk together and brush over the top of the loaves:

Sprinkle the top of the dough with the reserved cinnamon sugar. Bake until the crust is deep golden brown and the bottom sounds hollow when tapped, 40 to 45 minutes. Immediately turn the loaves out of the pans onto a wire rack. While the bread is still hot, brush the tops with:

Let cool completely.