Combine milk, eggs, egg yolk, sugar, and instant yeast in a bowl. Add bread flour and salt, mixing until incorporated. Add butter and mix until fully absorbed.
2
Knead, slap, and fold the dough for about 7 minutes until smooth and elastic. Shape into a ball, coat with oil, cover, and let rise for about 1 hour until doubled in size.
3
Punch down the dough and transfer to a floured counter. Divide into 12 equal pieces of about 65 grams each. Cover and bench rest for 10 minutes.
4
Roll out each dough ball, brush with softened butter, add raisins, fold twice, then roll up tightly. Pinch edges to seal.
5
Grease an 8×10 inch baking dish with butter or oil. Place the prepared dough, cover, and let rise for 25 to 30 minutes. Preheat oven to 180°C/350°F for 15 minutes.
6
Brush with egg wash. Bake for 20 to 25 minutes until light golden. Brush with melted butter for a glossy and soft crust.
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