Combine raisins, candied fruits, and orange juice in small bowl.
Scald milk with sugar, salt, and 1/2 cup (1 stick) of the butter or margarine; cool to lukewarm. Sprinkle or crumble yeast into very warm water in a large bowl. Stir until yeast dissolves then stir in cooled milk mixture, eggs, and lemon rind.
Beat in 2 cups of the flour until smooth; stir in fruit mixture, almonds, and nutmeg, then beat in just enough of remaining 2 cups flour to make a stiff dough. Knead until smooth and elastic on a lightly floured pastry cloth or board, adding only enough flour to keep dough from sticking.
Place in a greased large bowl; cover with a clean towel. Let rise in a warm place, away from draft, 2 hours, or until double in bulk.
Punch dough down; knead a few times; divide in half. Roll each into an oval, 15x9; place on a greased large cookie sheet. Melt remaining 1/2 cup (1 stick) butter or margarine in a small saucepan; brush part over each oval; sprinkle with cinnamon-sugar; fold in half lengthwise. Cover; let rise again 1 hour or until double in bulk. Brush again with part of the remaining melted butter or margarine.
Bake 350° 35 minutes or until golden and leaves give a hollow sound when tapped. While hot, brush with remaining melted butter or margarine; cool on wire racks