Mix the yeast with a couple of tablespoons of lukewarm water in a stand mixer or large bowl. Let it sit until the yeast dissolves and starts foaming (about 5 minutes).
Meanwhile, microwave the milk, butter pieces, sugar, and salt for about a minute in a medium-sized microwave-safe bowl. Stir until the butter and sugar melt, then let cool to lukewarm so it doesn't kill the yeast and curdle the egg.
Lightly whisk the egg into the cooled butter mixture, then mix everything into the yeast mixture. If using a stand mixer, whisk on medium-high speed with a dough hook until all the ingredients are combined.
Then add 3½ cups of flour, the spices, and grated orange zest. Continue mixing until the dough doesn't stick to the sides or bottom of the bowl when kneading.
Add additional flour as needed for a soft dough. (You can also do this by hand. Mix ingredients until it forms a soft dough ball, turn it onto a lightly floured surface, and knead for about six minutes.)
Add the raisins to the dough and continue kneading for two more minutes to incorporate them.
Place the dough in a large greased bowl, turn it to oil it, then cover it loosely with a clean, damp cloth. Let rise in a warm, draft-free place until doubled (an hour or two, depending on the weather). Punch the dough down (see Recipe Notes for a make-ahead tip)
Divide the dough into 12 equal pieces and shape them into balls. Place them in a greased 9"×13" baking pan, baking sheet, or large oven-proof skillet.