1. In a standing mixer with a bowl combine 2 Tbsp lukewarm water and yeast. Let it stand and dissolve for about 5 minutes and mix a little.
2. In a microwave bowl combine the milk butter sugar and salt and microwave for about 1 minute stirring until all is dissolved. OR in a sauce pan.
3. Lightly whisk in the egg to the butter mixture (once its cooled, otherwise the eggs will curdle)
4. Pour all into the yeast mixture.
5. Mix at medium speed with a dough hook until all is combined.
6. Then add 3 1/2 cups of flour, spices and grated orange. Continue mixing until the dough doesn’t stick to the sides of the bowl.
7. Add additional flour if the consistency is not right. A soft dough.
8. If kneading by hand turn the dough our on a floured surface and knead for about 6 minutes then add the raisins and continue kneading for another 2 minutes or more if you want airy buns. Or you can carry out this same method with a mixer and using a dough hook.
9. Place bun dough in clean large dish, covering with a cloth and placing in a warm space to rise for 1 or 2 hours.(double in size) Punch dough down.
10. Now divide the dough into 12 pieces and roll into balls. Place on greased or silicone sheeted baking sheet pan.

Flour Paste

1. Mix the flour and the sugar and water one tablespoon at a time, (to make a thick paste) and make the paste for the cross on the buns.
2. Spoon the paste into a piping bag and pipe the cross on the op of the buns. Leave them to rise for about 15 minutes.

You may refrigerate before baking for up to 24 hrs.

Baking

1. Preheat the oven to 350 Deg.F (175 Deg.C) for 20 – 25 minutes.
2. Bake until the buns are a deep golden brown and the bottom of the buns sound hollow when tapped.  
3. Remove from the pan and place on a cooling rack.

Mix the glaze

1. of sugar and milk and brush on top of the buns then leave them to cool.

Delicious when served warm and the butter melts in the buns when cut into halves.

NB: The time taken does not include the time needed for the dough to rise.