Preheat oven to 375 F degrees. Line a baking sheet with parchment paper. I used a roasting pan that's 16x12 inches.
In a large bowl add a bit of oil, about a tbsp and place the dough in the bowl, rolling it around so that it gets oil all over, this way it won’t get dry. Cover the bowl with plastic wrap. You need to let the dough rise for a couple hours until doubled in size. You can also do my trick where I turn the oven on for about 1 to 2 minutes just until it’s warm in there, and place the bowl in the oven, close the door, make sure you turned off the oven and in about half an hour the dough would have doubled in size.
Add the eggs and butter to the yeast mixture and stir. Pour the yeast mixture over the flour, and using the dough hook attachment mix for about 5 minutes. Add raisins and continue mixing for another minute. If the dough is too wet add more flour as needed. The dough should be quite soft and elastic. You will know when it's done when it doesn't stick to the sides of the bowl anymore.
In the bowl of your mixer add 4 cups of flour, salt and nutmeg. Mix until combined.
In a small bowl combine the lukewarm milk, sugar and yeast. Stir and let it rest for about 10 minutes until the yeast activates, you will notice bubbles forming.