Melt very well yeast with honey into the milk ( lukewarm) add 100 g of the flour written in the recipe.Cover it and wait for 30 minutes. Put this mix into the mixer, add the rest of the flour, sugar and eggs alternating them and mixing for a couple of minutes after each adding.Add salt and soft butter in small pieces, mix until the dough is smooth and elastic ( about 10-15 minutes). Add the lemon zest, the tablespoon of liquor, mix a couple of minutes more. Put in a greased bowl and cover with cling film.Let it rest for one hour then knead the dough incorporating raisins ( previously soaked in some liquor, aniseed or rhum).
Put the loaf on a baking tray lined with parchment and let it rise covered with a cloth until it doubles.
Cut a cross on the loaf with a sharp knife, brush with milk and bake at 360°F for 25- 30 minutes, if it turns too dark low the temeprature.
Take the loaf out of the oven, when it's still hot brush with honey to make it shiny.
Let it cool before serving, it's traditionally baked on Holy Friday to be eaten on Easter morining.