In a large bowl add the flour, eggs, butter, yeast, milk and the raisins.
Knead them together.
With oiled or floured hands gather the dough into a ball then gently apply a thin coat of oil on it that will prevent it from drying out.
Cover it then put it to a 68°F – 81°F / 20°C – 27°C place to rise for 60 - 120 minutes. Most likely it won't double due to the weight of the raisins but it should be raised and softer than at the beginning.
This recipe is for two loaf so cut the dough into two.
Gently form the dough into a log and put it into a bread pan.
Cover the dough again and put it back to the 68°F – 81°F / 20°C – 27°C place to rise for 30 - 60 minutes.
Whisk egg yolk with a bit of water or vanilla extract and brush it on top of the dough.
Put the dough onto the bottom rack of a preheated 365°F / 180°C oven and bake it until its top is getting a lovely golden brown color, for about 30 - 40 minutes.