Place 2 c. of raisins into a small bowl and pour boiling water until the raisins are covered completely. Let the raisins soak for 15 minutes, then drain and rinse. Set aside.

In a small saucepan, heat the milk on high heat for about 30 seconds until it is lukewarm. Transfer to a small bowl and add 1/4 c. of sugar. Stir well until sugar completely dissolves. 

Add yeast to milk and str it in. Set aside in a warm place for 15 minutes to activate the yeast. You will notice bubbles forming on top.

In a small bowl, melt the butter in the mircowave and set aside to cool.

In a stand mixer with the paddle attachment, beat the eggs and sugar on high for 10 mintutes until it turns foamy and pale yellow. Reduce the speed and mix in the yeast mixture. Continue mixing on low and add salt and vanilla. Add the cooled butter, continuing to mix. Lastly, add the raisins and switch to the dough hook attachment. 

Add 1 c. of flour at a time until all 6 cups have been added. Continue mixing until dough becomes smooth and elastic, approximately 15 minutes. 

Let the dough rise while covered with a kitchen towel or plastic wrap in a warm area for 2 hours. 

Once dough has tripled in volume, transfer to a floured surface and split in half. Roll one of the halves into a log shape and split into 4 equal sections. Roll each section into long, thin shapes and pinch the end of all 4 sections together. Braid the sections by taking the far left section and placing it over the second, under the third, and over the last section before laying the section down (now all the way on the right) and starting again with the section furthest to the left. Repeat until the dough is braided all the way down and pinch the ends together. 

Place loaf on a greased or lined baking sheet.

Repeat with the second half.

In a small bowl, whisk together the egg and mlk until well mixed. Brush the mix generously over the top of the dough.

Allow the dough to rise for another 45-60 minutes while in a warm area.

Preheat oven to 350°F. 

Bake each tray for 25 minutes or bake together for 30 minutes, rotating every 10 minutes. 

Allow the bread to cool for 15 minutes before removing from pan.