Add raisins to a small bowl, cover with hot water and set aside.

In another small bowl combine yeast and sugar, add lukewarm milk, mix well and set aside.

Beat eggs and egg yolks with a fork until egg yolks and egg white are combined.

Place flour into a stand mixer bowl and form a well.

Add milk-yeast mixture, eggs, vanilla extract, and salt to the dwell.

Knead on medium-low for about 3-5 min.

Add soft butter, about two tablespoons at a time and knead until well combined, about 3-5 min.

Drain raisins well, add to the dough and knead for another 1-2 min.

Shape dough to a ball, cover with a clean kitchen towel or plastic wrap. The dough will be slightly sticky, this is normal.

Allow to raise for about 60 – 90 min.

After the proofing time, lightly sprinkle the working space with flour.

Knead the dough briefly and divide in three equal size pieces.

Roll each piece to a about 10-inch long ropes and then flatten each log with a rolling pin to about 1/8-inch.

Mix all ingredients for the filling. Spread one third of the filling on each dough piece.

Roll up each rope from the long side.

Braid the ropes pinching the ends and tuck them under to seal.

Place on a with parchment paper lined baking sheet, cover with plastic wrap and allow to raise for about 30 - 45 min.

After the raising time, whisk egg yolk, salt and heavy whipping cream until well combined.

Brush braided bread with the egg wash and sprinkle with coarse sugar.

Place into a 350 F pre-heated oven and bake for about 35 – 40 min.