1 1/2 c. milk
18 c. flour
5 c. sugar (part brown, part white)
3 tsp. cinnamon
2 tsp. nutmeg
1 tbsp. salt
3 c. Crisco or lard
1 1/2 lbs. butter
2 pkgs. or 3 tbsp. dry yeast
1 1/2 lbs. raisins (can use currants)
8 eggs (save 3 whites for glaze)

GLAZE:

3 egg whites
1 c. brown sugar

Scald and cool milk. Sift together dry ingredients (add brown sugar after sifting). Mix with shortening and butter as for pie crust. Dissolve yeast in 1/2 cup warm water with 1 tablespoon sugar. Add to cooled milk and stir. Make a well in dry mixture, pour in yeast-milk mixture and mix in enough of dry to make a little soft sponge. Let sit 20-30 minutes until bubbly. Add eggs and raisins and mix together thoroughly. Let rise about 2 hours. (It doesn't really rise; it just gets lighter in texture).

Roll out on floured board 1/4 at a time to 1/2-3/4-inch thick. Cut in circle (2-4 inch diameter) and mark with a cross. Put on ungreased cookie sheet and let stand 15-20 minutes at 325°F (the less time, the more heavy and moist). Mix together egg whites and brown sugar for glaze. Spread buns with glaze while still hot from oven.