Gently steep the milk and anise seed together for 5 minutes. Turn off heat and let cool until warm.
To the bowl of a stand mixer, set with the dough hook, add eggs, warm milk, brown sugar, anise extract and yeast, mix until sugar is dissolved, approximately 3 minutes. Reduce mixer to low speed and add in flour, 1 cup at a time until well incorporated. Increase speed to medium and mix for 10 minutes, stopping to scrape down sides of the bowl.
Add salt and continue to knead for an additional 10 minutes. Add cubed butter and shortening, one pat at a time until well combined.
Continue to knead for 8 minutes or until the dough can be stretched very thin without tearing. Add in chopped pecans and raisins and knead for a couple more minutes until fully distributed.
Lightly butter a large bowl and place dough, turning to grease all of the dough, cover and let rise in a draft free area for one hour or until double in volume.