In a small saucepan, place the milk, sugar and the butter cook until the butter is melted and the sugar dissolved (don't let it boil).
In a large bowl, place the flour, salt, yeast, milk mixture, egg yolks, lemon extract and raisins,
Mix until well combined. Knead on a floured surface until getting a smooth and elastic dough,
Place dough in an oiled bowl, turning once to coat both sides, cover with greased plastic wrap and let rise in a warm place until doubled (2 hours).
When risen, punch down dough and turn out onto a lightly floured surface. Divide into 3 equal pieces and let rest, covered, about 5 minutes.
Roll each piece of dough into 3 ropes about 50 cm long and braid on a parchment-lined baking sheet, tucking ends under.
Instead of one long egg twist, the braid can be joined to make a circle shape. Cover with greased plastic wrap and let rise until doubled (1 hour).
Heat oven to 180°C. Brush with the eggwash over entire surface of braid.
Bake 50 minutes or until golden and done.