Note:  cardamom is acceptable if you do not have any orange (or lemon) zest.

Heat butter, sugar, salt, and milk until very warm and butter is almost completely melted.

Mix 3 cup flour, yeast, and lemon/orange zest (or cardamom) in a large mixing bowl.

Add hot mixture and eggs to dry mixture.

Beat with an electric mixer on low to medium for 30 seconds, scraping sides of bowl constantly.

Beat on high speed for 3 minutes.

Using a wooden spoon (note: can use a mixer with dough hook), stir in remaining flour, one cup at a time.

Mix in raisins.

Batter will be very soft.

Let rise until double.

Traditional:
Cut in half and roll each 1/2 out into 1/8" thick square.  Brush with melted butter and sprinkle with cinnamon sugar

Roll this up and place into a pie tin in a ring shape.  Snip top 2 layers about every inch around the ring.

After baking, let it cool and lightly ice with glaze.

Alternate instead of rings:
Cut it into 4 parts and put each into a loaf pan.  Let rise for 30 minutes, brush with slightly beaten egg white and sprinkle with crumb mixture.  Let rise for 30 more minutes.

Bake at 350F for 30 to 35 minutes until finished.