Grease a large bowl with little oil. I use sunflower oil. Line a baking sheet with parchment paper. Reserve.

Add ½ tablespoon flour to the raisins and mix to coat. Reserve.

In a small bowl add the milk, yeast and the one-teaspoon sugar. Mix and Cover with a saucer. Let sit until frothy, about 5-8 minutes.

In the bowl of a stand mixer fitted with dough hook, combine the flour, 100 g sugar and salt. Add in the milk- yeast mixture, eggs, rum and butter. Beat on speed 2 for about 5 minutes until all ingredients are well combined and form a soft dough. Add the floured sultanas and beat for one minute until the sultanas are fully incorporated into the dough. The dough will be very smooth and sticky.

With a spatula scrape the dough from the sides of the bowl onto a slightly floured working surface. Coat the dough with little flour and knead slightly until dough becomes smooth and elastic, about 1 minutes. Place the dough in the greased bowl and cover with a clean towel. Allow to rest in a warm quiet place for at least 2 hours or until dough doubles in size.

Transfer the dough onto a slightly floured working surface. Deflate and form a loaf. Place onto the prepared sheet. Cover with a towel and let rest for 30 minutes.

Using a sharp knife score the top of the loaf in a cross-pattern shape. Brush with egg wash and sprinkle with the raisins and almond shivers.