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1
Mix together the yeast, water and sugar and set aside for a few minutes until the yeast starts to foam.
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2
Mix together the flour, spices and salt.
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3
With a mixer or by hand, mix the flour, eggs and butter into the yeast-water mixture.
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4
Now add the raisins.
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5
The dough will be somewhat sticky, but should pull away from the sides of the bowl and form a ball.
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6
If not, add a little more flour.
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7
Cover with a towel and let it rest in a warm place until it doubles in bulk.
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8
Be sure it's in a large enough bowl to accommodate the new size.
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9
Punch dough down and cut into small 2 1/2-ounce pieces(just eyeball it).
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10
Roll into a ball and place on a baking sheet several inches apart.
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11
When all are lined up, cover again with a towel and put in a warm place away from drafts. Allow to rise for 15-20 minutes.
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12
You'll need more than one baking sheet.
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13
Preheat oven to 400 degrees.
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14
While waiting, make the 'crosses' by mixing together the flour, water and salt so it's thick enough to pipe through a pastry bag fitted with a small round tip, about an inch in diameter.
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15
Pipe a cross on each risen bun.
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16
Bake for 15-20 minutes or until golden.
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17
While the buns are baking, make the glaze. Boil together the sugar, water and corn syrup over moderate heat until the sugar is completely dissolved.
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18
When it looks clear, brush down the sides with a pastry brush dipped in cold water.
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19
Allow to cool.
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20
It'll be sticky, but still brushable.
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21
When the buns are removed from the oven, cool on a wire rack and brush with glaze.
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22
(Please note that the yield is an estimate because it depends on what size you prefer to make your buns.).
