In a large bowl add flour, salt, sugar, instant and yeast, nutmeg and lemon zest.

Then add vanilla extract, egg yolk,

and add milk mix well so that everything combined well.

If the dough is too crumbly, use two to three tablespoons of milk in addition.

Knead for another 10 minutes to get smooth supple dough.

Transfer to lightly greased pan and set aside for double in volume.

It took about 2 hours in my case. Check according to your kitchen temperature. When the dough is ready if pokes his finger into it and create a dimple, a dimple will only slowly and reluctantly to comes back.

While the dough is raising, heat water in bowl and add raisins and bring to boil.

You need to boil until it plums up. Then drain in a kitchen towel or tissue and set aside.

Once the dough is double in volume transfer to lightly floured surface

Then add the raisins on the top of the dough like this

And try to incorporate them well while kneading.

Divide the dough into 9 equal parts

And roll out each about 30 cm long cylinder.

Four aside and the remaining four lay next to each other so that facing away from you.

Take the extreme left to bring to middle and then currently left, and crossing over from the left hand over the right hand.

Do not tighten the braids, a small gap between the springs keep the intent to be the next batter leaving enough room for expansion. Set aside.

Then make triple braid, terminate it as the previous one, thus pressing and bending.

And set aside.

Then make 2 strands braid with two pieces like this

, but do not connect the ends together.

For assembly first keep 4 braid in the parchment paper lined baking sheet.

Then slightly make a depression in the center. so that it can hold other two braids.

Then place the 3 braid on the top of 4 braid and also make depression in the center.

Then place the two braid on the top and when comes to end, try to tuck in underneath entire bread.

Then stick them with Almond. You can do with whole almond or slices as you like.

Then stick skewers or toothpick in between so that it won’t flip while baking

Pre-heat oven to 350F, while dough is resting maximum make sure to give only 30 minutes not more than that).

And when you are ready to bake brush them with egg wash (1 egg and 1 tablespoon water.)

Then stick skewers or toothpick in between so that it won’t flip while baking

Bake for 38 minutes, make sure it won’t brown. If it seems to you that brown too quickly, cover it with a piece of aluminum foil.

Once you remove from the oven sprinkle with powdered sugar or glaze, and then remove the toothpicks or skewers. I skipped glazing part.