Combine milk and yeast, let stand for 5 minutes.
In a bowl, combine flour, raisins, eggs, sugar, margarine, lemon zest, salt, and nutmeg.
Stir in milk mixture until ragged dough forms.
On lightly floured surface gradually knead in remaining flour until elastic (5 minutes)
Place in coated bowl, cover with plastic wrap and let rise in warm place until doubled (1 hours 30 minutes)
Punch down dough. On surface shape into log, cut crosswise into 9 equal pieces. Roll each into smooth ball and place in a coated pan. Cover loosely with plastic wrap for 15 minutes
Preheat oven to 375 F. Beat 1 more egg, lightly brush over the balls
Bake for 30 minutes or until lightly browned. Cool 10 minutes, and remove to rack
