Add bread flour, dry yeast, sugar, and salt into a mixing bowl, ensuring they do not touch each other. Mix lightly.

Add lukewarm milk to the mixture and start kneading using a mixer.

Once the dough starts forming, add room-temperature butter and continue kneading.

Knead for about 15 minutes until the dough becomes smooth and elastic. Knead for an additional 5 minutes if needed.

Place the dough in a bowl, cover with plastic wrap, and poke small holes for ventilation.

Place the bowl in a warm oven with a small bowl of warm water for the first proofing (1 hour).

After 1 hour, check if the dough has doubled in size.

Deflate the dough by pressing it gently and shape it into a ball. Cover lightly with plastic wrap for the second proofing (15 minutes).

Roll out the dough into a rectangle using a rolling pin, ensuring it fits the size of your baking pan.

Brush the surface of the dough with melted butter.

Sprinkle sugar and cinnamon powder over the buttered surface, then add raisins.

Roll the dough tightly like a jelly roll and pinch the seam to seal.

Grease the baking pan with butter and place the rolled dough inside.

Place the pan in a warm oven with a bowl of warm water for the third proofing (45 minutes).

Preheat the oven to 180°C (356°F) and bake the bread for 25 minutes.

Brush the top of the baked bread with butter for a shiny finish.

Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.