In a bowl pour the rum over the raisins, stir well and set aside.

For the starter: In a bowl combine the yeast, milk and a couple tablespoons of the sugar. Set aside.

Once the yeast has risen, in a separate bowl combine the flour, rum soaked raisins, salt, and lemon zest.

Stir to combine the ingredients. In a separate bowl mix together 3 of the eggs,melted butter, oil until combined.

Make a well in the center of the dry ingredients, pour the yeast and egg, oil and butter into the dry ingredients.

Work the dough until it becomes a smooth and elastic dough.

Grease a large bowl, place the dough, cover and allow to rise for 2 hours.

Punch the dough down, divide the dough in halves, knead and shape into two loaves (we made two round loaves).

Place the loaves on a baking sheet lined with parchment paper. Lightly beat the remaining egg and brush over the loaves.

Allow them to raise for another 30 minutes. Preheat oven to 180°C.

Sprinkle the almonds over the loaves, and bake in center of oven for 35 – 40 minutes.