1 package active dry yeast
1/4 cup warm water
1/2 cup milk
1/4 cup sugar
4 tablespoons butter
1 teaspoon salt
1 teaspoon grated orange peel
3 cups all-purpose flour, divided
1/2 teaspoon cinnamon
1 egg, slightly beaten
1 cup raisins

Dissolve yeast in lukewarm water. In saucepan, heat milk, butter, sugar, salt, and orange peel until sugar dissolves. Transfer to a large bowl and cool until lukewarm. Stir in 1 cup of flour and cinnamon; beat until smooth.

Add yeast and egg; beat well. Stir in enough remaining flour to make a soft dough. Mix in raisins. Knead dough on a lightly floured surface until smooth and elastic, 8 to 10 minutes.

Place in a bowl sprayed with non-stick coating agent and turn to coat entire surface. Cover; let rise in warm place, free from draft, until almost doubled in volume, about 1 hour.

Punch dough down and divide dough into 3 portions.

Cover and let rise 10 minutes. Form 1 piece of the dough into 6 egg shapes; place close together in the center of a silicone baking sheet.

To make the “egg nest", shape the remaining dough into two 26-inch ropes. Twist together. Coil the ropes around the eggs and pinch the ends together. Cover and allow to rise in a warm, draft-free place until almost doubled in volume (about 1 hour).

Preheat oven to 375°F.

Bake for 20 to 25 minutes, or until center reaches about 190-205°F and top is golden brown.