Combine the milk, butter and sugar in a large bowl. The mixture should be around body temperature so dip your finger to test - if it feels cool, give it a super quick zap in the microwave or in a pan to warm it up slightly.

Sprinkle the yeast over the surface and leave to bloom for one minute.

Add the flour and salt, mix to combine until a sticky mess, cover and leave for an hour.

Meanwhile make the filling.

In a medium bowl mix the softened butter with the remaining ingredients (excluding the raisinuntil smooth. The consistency should be a nice paste, not melty and liquidy, so if it’s too warm and runny, leave it in the fridge for ten minutes to firm up a bit.

Preheat the oven to 180c. Grease two loaf tins and set aside.

Once the dough has proved for an hour, lightly dust a surface and turn out. Knead lightly until the dough is smooth and not too sticky. Dust the top of the dough if necessary and pat into a rough oblong.

Using a rolling pin, roll the dough out into a rectangle around the size of an A3 piece of paper (roughly 30x45 cm). Spread the filling over the flattened dough and sprinkle over the raisins evenly. Roll the dough along the long edge to form a nice long snake.

Using a sharp knife, slice the roll of dough right through the middle lengthways, leaving you with with two rolls of dough, both with the exposed layers along their length.

Flip the two rolls of dough so their exposed layers are facing upwards. Pinch them together at the top and then weave them together, one roll over the other along the entire length.

Chop the weaved dough in half and transfer each half to a loaf tin. Cover both tins and leave to rise for around 30 minutes.

Place both tins in the oven and bake for 35 minutes or until golden brown on the top. Once baked, remove from the oven and allow to cool completely before slicing and eating.