Dough:
1 cup warm milk (110 to 115 degrees)
2 packages active dry yeast
¾ cup granulated sugar
1 teaspoon salt
1 cup unsalted butter, melted and cooled
5 large eggs, lightly beaten
1 teaspoon pure vanilla extract
4 cups all-purpose flour
1 tablespoon grated orange zest
2 tablespoons grated lemon zest
1 cup raisins

Lemon Glaze:
2 cups confectioner’ (powdered) sugar
2 teaspoons grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 to 4 teaspoons water