Four hours before making dough soak raisins in hot water for 10 minutes. Drain and soak with 2 tablespoons rum.
Grease a bowl with ½ tablespoon soft butter. Line a baking sheet with parchment paper
In a small bowl stir together yeast and sugar. Pour in the milk and cover with a saucer. Let stand for about 10 minutes until foamy. With a fork whisk the eggs with 1 teaspoon rum.
Whisk flour, sugar and salt in the bowl of a stand mixer. Add the milk-yeast mixture and the eggs. With a tablespoon add the butter around the yeast and eggs.
With the dough hook mix at low speed 2 until a very soft dough forms about 6 minutes. Stop machine. Drain raisins and add to the dough. Mix at low speed to incorporate all raisins about 3 minutes.
With the help of a spatula scrape the dough from the sides of the bowl and transfer to a slightly floured working surface. Knead slightly to coat the flour. Transfer onto the greased bowl. Cover with a clean kitchen towel and let rise in a quiet and warm place for 2-3 hours until doubled in size.
Deflate and transfer onto a slightly floured surface. Divide into two equal parts and form 2 balls. Place on the prepared sheet, cover and let rise for at least one hour.
With a sharp knife score the top of the bread by making a cross cut. Brush with egg wash, and sprinkle with few raisins and almond flakes.
Preheat oven (170 °C/ 340°F) and bake for about 25 minutes until nicely golden brown in colour. Reduce heat to 160°C / 320°F and bake for 5-10 minutes. When dividing dough into 2 loaves, time is a bit less.