Soak raisins in rum, microwaving briefly to speed up the process.

Zest the lemon.

Juice half of the lemon.

Add lemon zest, lemon juice, milk, eggs, softened butter, flour, sugar, salt, vanilla, and yeast to the bread machine in the order specified by the manufacturer.

Run the dough cycle on the bread machine, adding drained raisins when prompted or working them in later.

Remove dough and divide into two parts, then divide each part into three.

Roll each portion into strands and braid the dough.

If raisins were not added previously, knead them into the dough as you braid.

Stud the two loaves with almonds (optional).

Let the loaves rise on a greased baking sheet in a warm place until doubled in size.

Preheat oven to 375°F (190°C).

Bake for 20 minutes, then glaze with sugar water (1/4 cup sugar dissolved in 1/4 cup warm water).

Bake for an additional 5 minutes, or until golden brown and cooked through.