1. In a large bowl mix the milk, one teaspoon of the sugar, and the yeast. Let bubble up in a warm place for about 10-15 minutes to make sure the yeast is still good. Add the remaining sugar, eggs, and salt to the milk and mix in. Sift the flour and add to the bowl. Add the butter and raisins (optional) and mix well. Knead for about 10 minutes until you have a nice and flexible dough. Cover and let rise for 45-60 minutes or until doubled in size.

2. Line a baking sheet with baking parchment and set aside. Transfer the dough to a floured surface and cut into three equal pieces. Shape into 16 inches (40cm) long strings. Braid these strings and tuck the ends underneath. Place on the prepared baking sheet, cover, and let rest for another 15 minutes.

3. Preheat the oven to 390˚F (200°C). Brush the braided loaf with the milk and sprinkle with some sliced almonds (optional). Place in the middle of the oven and bake for 20-25 minutes. Check after 15 minutes and if the loaf gets a bit too dark on top, cover with some baking parchment or aluminum foil and continue baking. The loaf is done when you knock on the bottom side of the loaf and you get a hollow sound. Take out of the oven and let cool down completely on a wire rack.