Soak the raisins in the kirsch (if you don`t like raisins, add the kirsch later with the lemon juice). Mix the flour, sugar and salt in a bowl, make a small well, crumble the yeast into it and mix it with a pinch of sugar and a little lukewarm milk, dust some of the flour over it, cover the bowl with a tea towel and cook for about 20 minutes warm place let go. (The flour over the yeast should be cracked) Then add the rest of the lukewarm milk, the lemon juice, the raisins and the kirsch and knead with the kneading machine of the food processor (of course you can do this by hand), finally knead in the very soft butter. Divide the dough into 16 portions, shape into balls and let rise for another 15 minutes. Preheat the oven to 200 ° C. Line a loaf pan with baking paper and place 8 dough balls close together in the pan. Cut the remaining 8 balls crosswise with a sharp knife and place them on top of the others. Cover and let rise again for approx. 15 minutes. Then brush the carrot with whisked egg yolk, which has been mixed with a pinch of sugar and 1 tablespoon of milk, and sprinkle with chopped almonds and granulated sugar. Put the pan on a wire rack in the oven (2nd rail from the bottom), switch the oven back to 160-175 ° C (top and bottom heat) and bake for 55-60 minutes. Let the bread cool in the mold for about 15-20 minutes, then leave to cool on a wire rack without the mold and without baking paper
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