Add yeast & sugar to a small bowl.  Add warm water to the yeast mixture & allow to rest until proofed (bubbly) – about 10-15 minutes. 

While waiting for the yeast to proof, in a large mixing bowl, mix butter sugar, evaporated milk, & salt using a paddle attachment if using a stand mixer. Once the yeast mixture has been proofed, add it to the milk mixture.

Add 3 cups of flour to a bowl, along with cinnamon, & nutmeg, & mix well. Add these dry ingredients to the wet ingredients in the stand-alone mixer & mix using the paddle attachment. Once fully mixed, switch to the bread hook & add one cup of flour at a time until you’ve reached 5 cups, add ½ cup of flour to a clean surface & continue kneading bread by hand & incorporating 1- 1 ½ cup flour until it’s no longer sticking to your fingers. This dough should be soft & stretchy.

Shape into a ball & brush dough with 1 tbsp of butter, place in a clean bowl, & allow to rise for 1 ½-2 hrs.

Once risen, punch down center & place on a lightly floured surface. Flatten out the dough with your fingers & add raisins evenly on top with a sprinkle of flour. Roll the dough up, then knead to incorporate raisins for 3-5 minutes. 

Divide in half, then divide each half into 8 pieces. Using your hands, smooth it into a ball & pinch the bottom to seal it. Place into a buttered pan, touching, side by side. Allow bread to rise again in a warm place, covered for approximately 1 hour or until the buns have doubled in size. 

Bake at 375 degrees F for 25-30 minutes. 

While the bread is in the oven, make the glaze. Combine powdered sugar, milk, & vanilla, & mix. Once the bread is out of the oven, generously glaze with glaze!

Serving while hot is best!