• Soak the raisins (if using) in boiling water, rum or even orange juice for approximately 15 minutes, drain and gently dry with a paper towel, set aside.
• In a food processor or stand mixer whisk together the flour, salt, sugar and yeast, add the butter and combine for 30 seconds, alternately add the eggs and milk, mix to form a dough. Place the dough in a greased bowl, cover and let sit 10 minutes.
• In a small bowl combine the sugar, pecans, raisins and cinnamon.
• Roll the dough into a 12x9 inch (30x23cm) rectangle, spread with the softened butter leaving a ½ inch border, sprinkle with the sugar mixture over the butter. Roll up from the long side, pinch the ends together to seal, place on a parchment paper lined baking sheet, cover with a clean tea towel and let rise in a warm draft free area for one hour.
• Pre-heat oven to 375F/190C.
• Brush the loaf with the glaze, and bake for 15 minutes, cover the loaf with foil and continue to bake for 15-20 minutes or until done (internal temperature 190F). Move immediately to a wire rack to cool before serving. Dust with powdered sugar before slicing if desired. Enjoy!

FOR THE GLAZE

• In a small bowl beat together the egg yolk and milk.