For the roux, in a small pan, mix the milk into the flour gradually until smooth. Cook over a medium high heat until well thickened, and coming away from the bottom of the pan.
Place the eggs, milk, roux, yeast, zest and spices into the bowl of a stand mixer. Add the flour, then sugar, salt and butter on top. Start mixing on slow until the dough comes together, then increase the speed to medium/high and continue to mix until the dough pulls away from the sides of the bowl, and you can stretch it to a windowpane, this should take around 15 minutes. At this point, add in the raisins and mix again briefly to distribute.
Place into an oiled container, cover, and leave to prove in a warm place until doubled in size.
Tip dough onto a lightly floured surface. Using a dough scraper, divide the dough into portions of 60g (this should make x12 buns in total). Shape into tight balls using the palm of your hand and place onto a lined baking sheet. Cover with lightly oiled cling film and place somewhere warm to prove.
Preheat the oven to 190c. Once the buns are proved – they should have doubled in size and have a slight wobble to them.
For the cross mixture, mix the flour and water together in a bowl using a whisk until smooth. Transfer into a piping bag. Pipe the crosses along the tops of the proved buns.
Bake for 15 minutes, turning halfway if needed so that the buns are evenly coloured. Transfer to a wire rack to cool.
In a small pan, heat the milk, sugar and nutmeg together until the sugar has dissolved.
Brush this milk syrup over the buns when hot! In order to give them a nice glaze and shine.
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