Warm milk until it starts to bubble, stir to prevent burning.

Cool till lukewarm (40°C).

Dissolve yeast in warm water, stir and set aside till frothy (about 10 minutes).

Mix eggs, 1 ½ cups of Horlicks, butter and raisins and slowly add milk.

Knead the dough until smooth.

Transfer into a large buttered mixing bowl.

Massage to grease the surface of the dough.

Cover with a damp cloth and let rise in a warm area (~1.5 hrs).

Roll out on a lightly-floured surface, shape into rectangles about 6 cm thick.

Moisten dough with 2 tbsp milk, hand-rub all over dough.

Mix 1 cup Horlicks and 3 tbsp cinnamon, sprinkle evenly on moistened dough.

Roll tightly until diameter is ~15 cm.

Separate into thirds, fold ends and pinch together.

Place loaves into well-greased 23 x 13 cm pans. Lightly grease tops of loaves.

Let rise rise in warm place (~1hr), preheat oven to 275°C.

Bake at 275°C for 35 mins or until lightly brown, don’t over-bake.

Cool on an airy rack. Enjoy with coffee or tea.