¾cup (1½ sticks or 169g)butter, very soft or melted
1largeegg, mixed with 1 tablespoon water for egg wash
Brown Sugar Cinnamon Filling
½cup (100g)light brown sugar
4teaspooncinnamon
1cup (160g)raisins
Instructions
Make the Dough
In the bowl of a stand mixer (see below for stand mixer alternatives), pour in the milk, followed by the eggs, egg whites, yeast, psyllium husks, and sugar. Add the dough conditioner (if using), flour blend, baking powder, and salt. Using the dough hook, turn the mixer on to low speed and add the butter. Crank up the speed to medium and allow the dough to knead for 5 minutes.
Cover the bowl and place in a warm, draft-free area to proof for 2 hours, or until doubled in volume. Refrigerate at least 6 hours, preferably overnight.
Assemble the Loaf/Loaves
Mix together the brown sugar and cinnamon in a small bowl and set aside.
Remove the dough from the refrigerator and knead it on a well-floured surface until smooth and all air bubbles are released. Divide it in half. If you have the space, you can roll both out at the same time, or leave one half covered in the bowl while working on the other half.
Roll out each half into a large rectangle about ¼-inch thick (size of rectangle doesn't matter, as long as the thickness is roughly ¼-inch thick). Brush all over with egg wash (one egg whisked with one tablespoon of water and a pinch of salt). Sprinkle with brown sugar cinnamon mixture and raisins, pressing lightly to adhere.
Roll up jelly roll style as tightly as possible and pinch seam to seal. Cut roll in half width wise so you are left with two equal-sized rolls. Arrange rolls in a large "X" on counter, and then overlap the ends to twist slightly. Carefully place twisted loaf in prepared loaf pan. Repeat with the other half of dough.
Cover loosely with plastic wrap and allow to rise in warm, draft-free area until nearly doubled in size and risen over the top of the pans, about one hour (it could take longer depending on the ambient temperature).
Bake at 400° F for 15 minutes. Cover the loaves with foil and reduce the temperature to 350° F and continue to bake for 45-60 minutes, or until a thermometer inserted into the center registers at 190-200° F.
Cool on wire rack in loaf pans. Allow to cool completely before slicing. Store well wrapped at room temperature for a few days, or cut into slices, flash freeze in single layer on baking sheet (to keep slices from sticking together), and store in freezer bag or plastic wrap for up to three months.
Notes
While I strongly recommend a stand mixer for making any of my thick doughs, it may be possible to make this dough in a large bowl using a handheld mixer with the dough hook attachments or even using a Danish dough whisk. You will have to put a lot more elbow grease into the Danish dough whisk, but the goal is to make sure everything is combined well and the dough is completely smooth without any lumps. For dairy free substitutions, you may use almond milk or another form of dairy-free milk alternative and vegan butter. Psyllium husks are optional, but if you decide you don't want to use them, you'll need to reduce the milk content to 1 cup (240ml). If you'd like to use psyllium husk powder instead of whole psyllium husks, use 1 ½ tablespoon of the powder form.