In a large bowl, combine the flour, sugar, salt and baking powder (making sure to separate the yeast from the salt beforehand). Form a well in the center.

In another bowl, whisk the eggs and warm milk. Pour this mixture into the well containing the flour.

Mix the ingredients together until you have a sticky dough.

Gradually whisk in the softened butter into pieces and knead until well incorporated. This can take about 10 minutes. The dough should be smooth and elastic, slightly sticky to the touch.

Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour to 1 hour 30 minutes, or until doubled in size.

Shape the brioche:

Once the dough has risen, deflate it and turn it out onto a lightly floured work surface. Roll it out into a rectangle (about 30 x 40 cm).

Sprinkle the dough evenly with raisins and flaked almonds. Optionally add citrus zest for a touch of flavor.

Roll out the dough into a sausage from one of the long edges. Cut the sausage into individual rolls about 5 cm wide.

Arrange the rolls in a buttered or parchment-lined pan, making sure they are tight together, but not too tight.