Soak the raisins: In a small bowl, combine 1/2 cup raisins with 1 cup boiling hot water. Let sit 10 min then drain well and set aside.

In a small saucepan combine 1/2 cup milk, 1/2 cup sugar, and shortening and heat over medium low heat until shortening is melted and milk is barely simmering. Set aside to cool slightly.

Proof the yeast: In a large measuring cup, combine 1/2 cup warm milk with 1/2 tsp sugar and sprinkle 1 packet of yeast over the top. Stir and let sit at room temp until bubbly and doubled in volume (10 min).

In a large stand mixer bowl, combine the cooled milk, sugar and melted shortening mixture, with 2 well beaten eggs, 1/2 tsp salt, and proofed yeast mixture. Stir in 1 tsp ground cinnamon and 1 tsp ground nutmeg.

Using the dough hook attachment mix in 3 1/2 cups flour, 1 cup at a time until soft dough forms. Knead 8-12 min on low speed or until smooth and elastic. The dough will be soft and still slightly tacky/sticky.

Add drained raisins to the stand mixer bowl with the dough (pat them dry with paper towels if they still seem too wet). Mix the dough on medium speed until the raisins are incorportated throughout the dough. Transfer dough to a large buttered bowl, turning it to bring the buttered side-up. Cover with cling wrap and let rise in a warm, draft-free place for 1 1/2 hours or until doubled in volume.

Turn dough out onto a lightly floured work surface and gently punch down the dough. Divide the dough into 15 equal sized pieces. Roll dough into balls and transfer to a buttered 9x13" baking pan. Cover with a clean kitchen towel and let them sit in a warm, draft-free place 30 min or until puffed.

Preheat your oven to 350˚F. Generously brush the tops with egg wash and bake for 20-25 minutes or until tops are golden brown. Remove from oven and let cool in the pan.

For the glaze, once the buns are just warm stir together the 1/2 cup powdered sugar and about 2 1/2 tsp milk. You can add more powdered sugar to thicken it up if needed. Transfer glaze to a ziploc bag, cut off the tip of the bag and pipe a cross shape over the tops of the buns. Serve warm or at room temperature.