Step 1

Heat the milk, butter sugar and salt in a sauce pan over low heat until the butter and sugar are melted. Do not boil. Remove from heat and set aside to cool to lukewarm (100 - 105F).

Step 2

Place the lukewarm water in the bowl of a stand mixer and sprinkle the yeast over the top. Leave for 5 minutes or until the yeast is foamy.

Step 3

Add 2 cups of flour to the yeast mixture and mix on low-speed until combined.

Step 4

Add the lukewarm milk mixture, eggs and the remaining flour. Mix until combined. The dough should be pulling away from the sides of the mixer bowl. If the dough seems loose add 1 tablespoon of flour at a time until it pulls away from the sides of bowl.

Step 5

Switch to the dough hook and knead for 5 -8 minutes until you have a soft smooth dough which springs back slowly when you poke your finger into it. If adding raisins, knead them in now.

Step 6

Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 60 to 90 minutes, until puffy.

Step 7

Turn the dough out onto a lightly floured surface; divide it into two pieces, one twice as large as the other.

Step 8

Form the larger piece into a ball and place it into a well-greased 9″ x 2″ round pan or springform pan.

Step 9

Divide the remaining piece of dough into three equal pieces, and roll each out into a 20″ strand. Create a braid with the strands. (Or create other decorations in the shape of your choice.)

Step 10

Place the braid on the round main loaf around the inside edge of the pan, or use it to form a cross over the top of the larger piece of dough.

Step 11

Cover the loaf and let it rise until doubled, about 45 - 60 minutes.

Step 12

Preheat oven to 350°F, with a rack in the center.

Step 13

Brush the egg wash mixture gently over the top of the dough.

Step 14

Bake 35 to 45 minutes or until golden brown. Remove it from oven, turn out of the pan, and cool completely on rack.