Step 1

Mix the yeast, 1 tablespoon of the sugar, and cream together in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a large bowl if mixing by hand.) Let stand until the yeast begins to bubble, about 5 minutes.

Step 2

Place the flour and butter in a separate large bowl. Rub the butter into the flour with the tips of your fingers until well-mixed. Add the lemon zest and work into the flour and butter with your fingers. Stir in the salt and nutmeg.

Step 3

Add the eggs, egg yolks, remaining sugar, and milk to the yeast-cream mixture. Mix on low speed or with a wooden spoon until thoroughly combined.

Step 4

Mix in the flour-butter mixture, switching to the dough hook near the end (or continue stirring by hand). Add the almonds and raisins. The dough will be smooth but still a little sticky.

Step 5

Continue to mix on medium speed for 5 minutes, or by hand for 7 to 8 minutes — just until the dough is taut and smooth on the surface. Clean out the bowl, then transfer the dough back into the bowl to rise. Cover and let rise in a warm place until doubled in size, about 2 hours.

Step 6

Turn the dough out onto a floured counter and pat into a rough 9x18-inch. Cut into lengthwise into 9 (1-inch wide) strips.

Step 7

Line a baking sheet with a silicone baking mat or parchment paper. Place 4 of the strips onto the baking sheet. Braid them together to make the base of the loaf, then pinch the ends together (It's OK to freestyle it here! No one will really see the bottom layer!). Braid 3 more strips together on the work surface, then place the braid on top of the base. Twist the last 2 strips together and place on the very top.

Step 8

Cover loosely with a clean kitchen towel or greased plastic wrap. Let rise in a warm place until puffed, about 1 hour. Meanwhile, arrange a rack in the middle of the oven, remove any racks above it, and heat to 350°F. Just before baking, brush the loaf with beaten egg yolk and sprinkle more chopped almonds on top.

Step 9

Bake for 30 minutes. Reduce the temperature to 250°F and bake until golden brown and a thermometer inserted in the thickest part of the loaf registers 195°F to 200°F, 30 to 45 minutes more. Transfer to a wire rack and cool for at least 30 minutes before slicing.