Soak the raisins in orange juice while preparing the dough and heat the milk until it is lukewarm.

In the bowl of a stand mixer, combine flour, sugar, instant yeast, and salt. Add the warmed milk, vanilla, eggs, and zest; mix on low until much of the flour has been incorporated. Add the butter, a piece at a time, until the dough becomes smooth. Then mix in the soaked raisins and knead the dough for 5 minutes.

First Rise: Transfer the dough to a bowl, cover with plastic wrap and let rise on the counter until doubled; about 90 minutes. Deflate the dough.

Grease a Kugelhopf pan or a 10 to 12 cup Bundt pan and arrange the almond slices in the bottom of the pan. Turn the risen dough onto a floured surface and shape it into a ball. Then using your fingers, create a hole in the center of the dough, creating a donut shape that is wide enough to fit into the Kugelhopf pan. Press the dough into the mold and cover with a towel or plastic wrap. Let rest until it rises two-thirds up the pan; about 1 hour.

Meanwhile, preheat the oven to 350 degrees F.

When the dough has risen and the oven is preheated, bake the Kugelhopf for about 45 minutes, or until it's golden brown. While the cake is baking, make the glaze; bring the sugar and water to a full boil and stir until the sugar is dissolved. Keep the glaze warm.

Remove the Kugelhopf from the oven, invert onto a cooling rack set in a rimmed baking tray. Spoon and brush the glaze over the cake to fully coat the Kugelhopf. Let the cake cool and the glaze harden before cutting.