2 env. active dry yeast
1/2 c. warm water
1 stick butter
1 sm. can evaporated milk
1/2 c. sugar
2 eggs
1 tsp. salt
4 1/2 c. flour
1 c. raisins
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Icing

Melt butter, remove from heat and add milk, sugar and salt. Dissolve yeast in warm water. Pour melted butter mixture into yeast mixture. Beat eggs and add to mixture. Add flour, spices and raisins. Knead dough until elastic. Turn onto a floured board, cover, let rise 1 hour. Punch down and divide into 16 pieces. Place on greased cookie sheet, cover, let rise 45 minutes. Bake for 30 minutes in 350 degree oven. When cooled, decorate with icing in the shape of a cross.