2 1/2 to 3 c. flour
2 pkgs. dry yeast
1/4 c. sugar
1 tsp. cinnamon
1 tsp. salt
3/4 c. water
1/2 c. butter
1/2 c. buttermilk
2 eggs, room temperature
2 c. whole wheat flour
1 1/2 c. raisins

Stir together 1 1/2 cups flour, yeast, sugar, cinnamon and salt. Heat water and butter until very warm, 120-130 degrees. Remove from heat. Stir in buttermilk. Add liquid ingredients to flour mixture. Beat until smooth, about 2 minutes, on medium speed. Blend in eggs.

Add whole wheat flour and beat 2 minutes more. Stir in enough flour to make a stiff dough. Let rest 5 minutes. Turn out on lightly floured surface and knead until smooth and elastic 5-8 minutes. Knead raisins into dough. Cover with a bowl and let rest 20 minutes.

Divide dough into 6 equal pieces. Shape each piece with hands into 18-inch ropes. Loosely braid 3 ropes together. Pinch ends to seal and let rise in warm place 80-85 degrees until doubled, about 30 minutes. Bake at 375 degrees for 25-30 minutes. Cool.

TO MAKE GLAZE:

1 c. confectioners sugar
1 tbsp. melted butter
1/2 tsp. vanilla
3-4 tsp. milk

Combine sugar, butter, vanilla and 3 tablespoons milk. Beat until smooth. Add more milk if needed. Once braided loaves have cooled, drizzle glaze over top.