Activate the Yeast:

In a large mixing bowl, combine warm milk and sugar. Sprinkle yeast on top and let sit for 5–10 minutes, or until foamy.

Mix the Dough:

Stir in melted butter, salt, spices, vanilla, and eggs. Add flour one cup at a time, mixing until a dough forms. Knead in the raisins by hand or using a dough hook for 6–8 minutes, until smooth and slightly tacky.

First Rise:

Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.

Shape the Buns:

Punch down the dough and divide into 12 equal pieces. Shape each into a ball and arrange on a parchment-lined baking sheet, leaving space between. Cover and let rise again for about 30–40 minutes.

Add the Crosses:

Mix flour and water until it forms a thick paste. Spoon into a piping bag or zip-top bag and pipe a cross over each bun.

Bake:

Bake in a preheated 375°F (190°C) oven for 20–25 minutes, or until golden brown and cooked through.

Glaze:

While buns are still warm, brush with warm apricot jam or honey to give them a glossy finish.