For the Bread:
-75g sugar
-340g milk (warm)
-1 tbs yeast
-90g butter (salted at room temperature)
-540g bread flour
-egg wash (1 egg beaten with 1 tbs milk)

* In a large bowl, mix together sugar, yeast and milk, let stand for 15 mins. Add flour and knead to form a smooth dough, add butter and knead another 10 mins. Prove until doubled, punch down prove again until dough is 1 3/4 it’s original size.

Filling:
-150g raisins
-100g grated coconut
-1 tbs sugar
-1/2 tbs cinnamon
-1 tsp almond extract
-1 tbs rum
-1 tbs corn starch

*Mix together all ingredients for filling.

What to Do:
Grease 2, 2lb loaf pans. After the dough has risen a second time. Divide dough into 2 portions. Roll out into a flat rectangle, spread on 1/2 of the filling. Use the palm of you hands to gently “push” the raisins into the dough. Finally, roll into a log, pinching the edges shut. Allow bread to rise in their baking pans until doubled before baking. Brush loafs with egg wash and bake at 400’F for 15 mins., reduce heat to 350’F and bake 15 mins more.