Place butter in a small saucepan and melt over low heat.
Stir in milk and sugar and continue to cook until milk is warm; about 110°F.
Pour milk mixture into your mixer's bowl.
Add yeast and let stand 10 minutes, or until foamy.
In a separate bowl, whisk together flour, cinnamon, nutmeg, and salt; add to yeast mixture.
Add the eggs, raisins (or currants), and orange zest to the yeast mixture.
Attach the dough hook and knead the dough on medium-low speed for 10 minutes.
Form the dough into a ball; cover the bowl with plastic wrap and a kitchen towel; let rise in a warm spot for 1-1/2 hours, or until doubled.
In the meantime, make the filling.
In a bowl, stir together butter, brown sugar, and cinnamon; mix until combined.
Grease two 9x5-inch loaf pans with butter.*I used two 11x3-inch loaf pans.*
Transfer dough to a floured work surface.
Divide dough in half.
Roll out each half into an 8-inch square.
Smear each square with half of the cinnamon-sugar filling.
Roll up the dough, pinch seams to seal, and place seam side down in the previously prepared pan. Cover with kitchen towel and let rise in a warm spot for 1 1?2 hours, or until puffy.
Preheat oven to 350.
In a small bowl combine egg white and water; whisk until combined.
Brush the loaves with the egg wash.
Bake for 35 to 40 minutes, or until the loaves are golden brown and pull away from the sides of the pan.
Turn out loaves onto racks and let cool completely.
In a small mixing bowl, stir together the powdered sugar, vanilla, lemon extract and milk; mix until well combined.
Drizzle the glaze over the tops of the cooled loaves before cutting.