Assemble an electric mixer with a dough hook and combine yeast, milk and 1 tbsp sugar and set aside for 2 minutes or until mixture bubbles. Add flour, remaining sugar, almonds, salt, orange zest, caraway seeds, McCormick Allspice Ground, butter and eggs and mix on low speed until mixture comes together.
Increase mixer speed to medium and knead for 10 minutes until soft dough forms. Place dough in oiled bowl and cover and set aside in warm place, and allow to double in size (approx. 1.5 hours).
Punch down dough and knead again for 10 minutes. Divide dough into 3 equal sized pieces and roll each piece into strips about 30cm long and 5cm wide. Lay three strips side by side, pinch together at one end and braid, then pinch together at the other end.
Place the bread into a baking tray lined with greaseproof paper. Cover and let rise for 2 hours. Brush with beaten egg yolk and milk and sprinkle with almonds. Bake at 180°C for 40 minutes or until golden.