4 3/4 to 5 1/2 c. flour
1/3 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
2 pkgs. active dry yeast
3/4 c. milk
1/2 c. water
1/4 c. butter
3 eggs (at room temperature)
1/2 c. raisins
1 egg white, lightly beaten with 1 tbsp. water

In a large bowl, combine 1 1/2 cups flour, sugar, cinnamon, salt, nutmeg and undissolved yeast. Heat milk, water and butter until hot to the touch. Gradually add to the dry ingredients. Beat 2 minutes at medium speed, scraping bowl occasionally.

Add eggs and 1/2 cup flour. Beat 2 minutes at high speed. With a spoon, stir in enough additional flour to make soft dough.

Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest on a board 20 minutes. Punch dough down and turn out onto a floured surface. Knead in raisins.

Divide dough into 18 equal pieces and form into balls. Place on greased baking sheets, 2 inches apart. Cover and let rise 30 minutes. Brush with egg white mixture. Bake at 375 degrees for 20 minutes.

VANILLA FROSTING:

1 1/2 c. sifted confectioners sugar
1 to 2 tbsp. milk
1/2 tsp. vanilla extract