In a small bowl or glass measuring cup, combine the raisins or dried cranberries and the boiling water. Set aside to plump the dried fruit for about 5 minutes. Strain the dried fruit, reserving the water.

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine the yeast and milk. Set the mixture aside for about five minutes to proof, or activate, the yeast. The mixture should look foamy like the head of a beer.

In a separate bowl, combine the flour, sugar, salt, and ground cardamom. Whisk until well combined

Add in the butter, eggs, raisins or cranberries, and almonds to the yeast mixture.

Then, add in the dry ingredients and mix up until it just comes together. If the dough seems too dry, add in a tablespoon at a time of the dried fruit water until the dough comes together.

If making the bread by hand, knead the dough on a well-floured surface for 5 minutes, or until the dough is smooth and elastic. If making the bread in a stand mixer, turn speed to medium-low, and knead for 3 minutes, or until the dough is smooth and elastic.

Cover the bowl with a clean dish towel or plastic wrap and let rise in a warm place until the dough has doubled in volume (around an hour in most cases, but can vary based on the warmth of your rising spot).

Punch down the dough, cover it again, and let it rise for a short 30 minute rise until just puffy. 

On a floured surface, divide the dough into equal halves. Form one half into a large rectangular shape—about 1-2” thick. Cut the rectangle into three long strips—keeping the top of the rectangle connected. Braid the three strips together, folding under the end and pressing it together to seal. Repeat with the other half of the dough.

Place both loaves on a large baking sheet covered in parchment paper or a silicone baking mat. Cover again with a clean dish towel or plastic wrap sprayed with cooking spray, and let rise until quite puffy (about 30-45 minutes in my kitchen, but can vary based on the warmth of your rising spot).

Toward the end of the rise time, preheat the oven to 400°F.

Brush the loaves with beaten egg, and sprinkle with almonds. Bake in the preheated oven for 25-30 minutes, or until golden brown. Transfer to a wire rack to cool for at least 30 minutes before slicing and serving.