In a large bowl (or the bowl of a stand mixer) add 2 tablespoons of the sugar to warm water (not hot but 110 to 115 degrees) stir in the active dry yeast until dissolved. Let proof 5 minutes.

Once proofed, add the lukewarm milk, remaining sugar, salt, eggs, and butter. Then stir in 1 ½ cups of flour until smooth. Add enough of the remaining flour until the dough pulls away from the sides of the bowl and can be handled. The dough should be slightly sticky but easy to handle.

Knead the dough on a lightly floured surface (or in the bowl of the stand mixer) for about 5 minutes. Form into a ball and place in a well-oiled bowl. Cover with plastic wrap or a damp cloth and let rise in a warm spot until double; about 1 ½ hours. Deflate gently after rising.

Transfer dough to a well-floured surface and roll into a rectangle, about 15x9-inches. Square the sides if necessary. Spread the dough with 2 tablespoons of softened butter. Then sprinkle 1/2 cup granulated sugar, 2 teaspoons cinnamon, and 1/2 cup raisins over the dough.

Roll the dough tightly (jelly-roll style) beginning with the long end. Pinch the edges to seal, cut the uneven ends off, and place on a parchment-lined baking sheet; seam side down. Bring the ends together to form a ring; pinch the ends together.

With clean scissors, make cuts 2/3 of the way through the ring at 1-inch intervals. Rotate each slice to its side. Cover and let rise until double; 35 to 40 minutes.

Preheat the oven to 375 degrees F while the bread is rising for the second time. Bake for 20 minutes or until the top is lightly browned. It's better to underbake rather than overbake.

Glaze the bread while still slightly warm and decorate with sliced almonds or nuts of choice.