Soak the raisins in Orange Juice/Vodka/Rum the night before or upto 7 days in advance.
On the day of baking, warm the milk a bit. (Just luke warm not hot, or else you will kill the yeast)
In a bowl of your electric mixer or a large bowl, sift the flour and salt.
Add in the yeast, sugar, 2 eggs, melted butter, lemon zest and raisins.
Give it a mix.
Now add the milk. If using an electric mixer, knead it on medium for the first 5 minutes and then on high for the next 5 minutes to form a soft and elastic dough.
If kneading by hand, knead it to a soft dough until it forms a nice and a soft dough.
Transfer the kneaded dough into a greased bowl and let it rise for about 2 hours.
After 2 hours pinch the dough and give it a quick knead.
Depending on the mould used divide the dough.
As I have used a 6 inch round tin and cupcake tin, I divided the dough into 3:1 part.
For 3 parts, I made it into a round bread.
For the remaining part, I divided it into 6 cupcake shaped small rounds.
Grease the tins. To give it a height line the tin, with parchment paper, adding extra length wise. and
Similarly for cupcakes, I have used muffin liners instead of cupcakes to give it a height
Add the dough in the tins.
Let the dough prove for another 1.5-2 hours.
Bake it in a preheated oven for 35-40 minutes. The cupcakes/muffin shape would be done in 20 minutes.