Combine your warm milk with the active dry yeast in a small bowl and let it sit for about 5 minutes until it gets foamy. Meanwhile, whisk together the flour, sugar, and salt in a large mixing bowl. Combine the softened butter, 2 eggs, honey, and orange zest in another bowl and mix until smooth.

Pour the yeast mixture and the butter mixture into your flour bowl and stir everything together until a shaggy dough forms. Add the golden raisins and fold them in gently. The dough should come together but look pretty sticky at first—don't panic, that's exactly right.

Turn your dough onto a lightly floured surface and knead for about 8–10 minutes until it becomes smooth and elastic. Your arms'll get a workout, but you'll know it's ready when it springs back gently when you poke it. Place it in a greased bowl, cover with a damp towel, and let it rise for 90 minutes in a warm spot until it's roughly doubled in size.

Punch down the dough gently and divide it into 3 equal pieces. Roll each piece into a long rope about 18 inches—don't make them too thin or they'll break. This is where the braiding magic happens, and honestly, even if it's not picture-perfect, it still bakes up gorgeous.

Take your 3 ropes and braid them together on a parchment-lined baking sheet. Tuck the ends under neatly to seal them. Let this braided beauty rise for about 45 minutes until it's puffy and looks light.

While it's rising, preheat your oven to 350°F. Brush the entire braid generously with your beaten egg glaze and sprinkle those sesame seeds all over the top. This creates that beautiful golden, slightly crunchy exterior that looks bakery-quality.

Bake for 35–40 minutes until the top is golden brown and you can tap the bottom and hear it sounds hollow. When it's done, let it cool on a wire rack for at least 10 minutes before slicing—I know it smells incredible, but cutting into it too soon makes it crumbly. Store any leftovers in an airtight container.