To make yeast dough, stir 1 teaspoon sugar into milk and sprinkle with yeast.
Let stand 5 minutes.
Stir gently.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter and eggs into yeast mixture.
Add to flour mixture, combining to make a dough.
Knead dough 5 minutes on a floured surface.
Cover and let rise in a warm place 30 to 40 minutes.
Grease a baking sheet.
On a floured surface, roll out dough to an 18x12-inch (45x30-cm) rectangle.
Starting 3/4 inch (2 cm) from 1 end, mark into 3 equal strips lengthwise.
To make filling and glaze, mix ground almonds with apricot jam and spread over middle strip of dough.
Sprinkle with raisins and chopped almonds.
Cut the 2 outside strips into 3/4-inch (1.5-cm) wide slanting strips; crisscross strips over filling.
Place on greased baking sheet.
Cover and let rise in a warm place 15 minutes.
Preheat oven to 425°F (220°C).
Brush braid with egg yolk.
Bake 10 minutes.
Reduce heat to 375°F (190°C) and bake 10 minutes more or until golden brown.
Mix sugar and water.
Brush glaze over warm braid.