Ingredients

• ⅔ cup warm Milk (110°F)
• 1 Tbsp Granulated Sugar
• 2 ¼ tsp Active Dry Yeast (7 g packet)
• 2 ½–3 cups Unbleached White All-Purpose Flour divided
• 2 Eggs
• 1 Tbsp Lemon Zest (from about 1 lemon)
• ¾ tsp Kosher Salt
• ¼ cup soft Butter
• ½ cup Golden Raisins, soaked in warm water and drained

• ½ cup Unbleached White All-Purpose Flour
• ¼ cup Granulated Sugar
• ¼ cup Sliced Almonds
• 2 Tbsp soft Butter

Instructions

1. Place warm milk and sugar in a large mixing bowl. Sprinkle yeast over the milk and let sit for 5 minutes while the yeast activates. Stir in ½ cup of flour to make a sponge and let rest until bubbly, about 30 minutes.
2. Add 2 cups of flour, eggs, lemon zest and salt to the sponge and mix until a shaggy dough forms. Piece in the soft butter and continue to mix until it creates a smooth and glossy dough, adding more flour if needed. You should be able stretch a small potion of the dough into a thin membrane. If kneading by hand, this will take 7–10 minutes after adding the butter. If using an electric mixer, mix with a dough hook for 4–5 minutes on medium speed. Fold in the soaked and drained raisins until evenly distributed.
3. Place dough in a clean, oiled bowl, cover and allow to rise until doubled in size, 60–90 minutes. Meanwhile, preheat the oven to 325°F, lightly oil a 9 x 5-inch loaf pan and make the topping.
4. For the topping, mix flour, sugar, and sliced almonds in a small bowl. Rub in soft butter until the mixture is crumbly and the butter is evenly distributed.
5. Place dough on a lightly floured counter and shape into a loaf. Place loaf in the prepared pan and spread topping evenly over the loaf. Cover and let rise for 30–45 minutes or until the dough crowns nicely above the pan.
6. Bake for 30 minutes until the topping is just beginning to brown at the edges. The internal temperature should be between 180–200°F. Let cool in pan, taking care when unmolding.