If you are using instant dry yeasts go directly to step 2. Take fresh yeast and crumble them in a coffee or measuring cup. Sprinkle with a teaspoon of sugar, pour 100 ml (7 tbsp) from lukewarm cream and mash it together with a fork. Sprinkle the yeast mixture with 1 tsp of flour. Cover the coffee cup with plastic food foil and let the yeast rise on warm place, until it doubles or for 10 minutes. If the yeast doesn't show any activity, start over and use new yeast.
Measure all other ingredients in advance and add them to the standing mixer bowl with kneading hook, in this order: All-purpose flour, sugar, lemon zest and salt, give a quick stir. Then add instant yeast (or fresh proven yeast; see step 1), egg yolks and start mixing on low speed (I used speed 2 on KitchenAid).
While the standing mixer is mixing, add slowly lukewarm whipping cream 35% and wait until the dough will start to form. At this stage it will be a little crumbly. Add the room temperature butter spoon by spoon. The dough will be sticky. Continue kneading with the standing mixer for another 5-10 minutes on higher speed 4-5. Mix until the dough will be elastic and won't stick any more to the mixing bowl. Now add the raisins and blanched almonds and mix until it's combined. About few seconds.
Remove the dough from the bowl and place it on a clean floured surface (use extra flour) and knead 2-3 times just to shape the ball. Place the dough back in the bowl and cover with kitchen towel or plastic food foil (I prefer plastic food foil to keep warm humidity in). Leave the bowl with the dough on a warm, non-drafty place. Let it prove for about an hour or until the dough has doubled.
Take out the dough from the bowl and place it onto a clean floured surface. Don't need to roll out the dough. With a knife or bread spatula cut the dough in 4 quarters, then each quarter cut into 5 pieces. In total, it will give you 20 equal pieces.
Roll out the dough in a rope with your hands about 20-25 cm (10 inches) long and shape it in "S" shape. Place the shaped dough on a baking sheet lined with parchment paper. All this dough should fit onto 2 baking sheets.
Cover the baking sheets with plastic food foil or kitchen towel and let it prove for another 20 minutes. The Judas buns should double in size. In the meanwhile, preheat the oven to 180 C / 350 F. Rack in middle position.