In a small bowl combine yeast, warm milk, 1 tablespoon sugar and 2 tablespoons flour. Set aside for 15 minutes or until bubbly.
In a large bowl, cream together butter and sugar. Add egg yolks, zest and beaten egg whites.
Add yeast mixture, then flour, salt, cream butter , and brandy or rum.
Beat until mixture pulls away from the sides of the bowl. Beat in raisins.
Transfer dough to a greased bowl and cover with greased plastic wrap. Let rise in a warm place until doubled (2 hours).
Punch down dough and pour into a greased round or loaf pan. Cover with greased plastic wrap and let rise until doubled (2 hours).
Heat oven to 180°C. Bake bread 50 minutes or until idone. Cool completely out of pan on a wire rack.