Add butter, sugar and salt to scalded milk. Stir to combine and let cool to lukewarm.

Add the white wine to lukewarm milk mixture and 2 egg yolks, combine.

Add 3 cups flour and beat until smooth. Add the raisins and remaining flour and mix, 3 to 5 minutes until smooth.

Place the dough in greased bowl. Turn over and cover with plastic wrap and let rise until double, about 2 hours.

Punch down dough and turn out onto lightly floured board.

If making 1 large loaf, divide dough into 3 equal pieces. roll each piece into a strip about 35 cm long, and braid together the 3 strips on a parchment-lined baking tray.

(If making 2 loaves, divide dough into 2 equal pieces and then divide each half into 3 equal pieces, for a total of 6 pieces).

Pre-heat the oven to 180°C. Loosely cover bread with greased plastic wrap and let rise until double, about 30 minutes.

Brush the loaf  lightly with the milk. Bake 40 minutes.