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1
To make the dough, sprinkle the yeast over the warm water in a small bowl.
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2
Let stand 5 minutes, then stir to dissolve.
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3
Pour into a large bowl.
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4
Add the cream, sugar, vanilla, lemon zest, and salt.
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5
Separate one of the eggs, and cover and refrigerate the yolk.
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6
Add the egg white and 2 whole eggs to the bowl and whisk until combined with the other ingredients.
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7
Stir in enough of the flour to make a soft, slightly sticky dough.
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8
Turn out onto a lightly floured work surface and knead for about 8 minutes, or until the dough is smooth and supple.
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9
(The dough can also be mixed and kneaded in a heavy-duty electric mixer.)
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10
Gather into a ball, place in an oiled bowl, and turn to coat the dough.
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11
Cover the bowl with plastic wrap.
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12
Let stand in a warm place about 1 1/2 hours until doubled in volume.
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13
Line a baking sheet with parchment paper.
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14
Punch the dough.
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15
Transfer to the work surface and knead in the raisins.
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16
Take two-thirds of the dough and make 3 long ropes, each about 16in (40cm) long.
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17
Braid them together and place on the baking sheet.
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18
Using your fingertips, press a gutter lengthwise down the center of the braid.
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19
Beat together the reserved egg yolk and milk.
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20
Brush the gutter with a little of the egg mixture.
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21
Divide the remaining dough into 3 equal portions.
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22
Roll into thin ropes, about 14in (35cm) long and braid.
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23
Place the smaller braid into the gutter on the larger braid.
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24
Cover loosely with plastic wrap and let stand in a warm place about 40 minutes, until almost doubled in volume.
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25
Preheat the oven to 350F (180C).
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26
Uncover and brush the loaf with the egg glaze.
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27
Bake about 35 minutes or until golden brown and the loaf sounds hollow when tapped on the bottom.
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28
Transfer to a wire rack and cool.
