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1
Crumble the yeast into a large mixing bowl and add 1 cup of the warm milk (the milk should feel just warm to the touch but not hot).
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2
Using the dough hook attachment, gently mix together.
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3
Add the honey, butter, 2 eggs, flour, spice mix, salt, and raisins.
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4
Start the mixer and gently pour in the remaining 1 cup of milk while mixing.
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5
The dough should come together as a soft ball after a few minutes of mixing.
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6
If it is too sticky add a few sprinkles of additional flour; if it is too hard add a few more drops of cold milk.
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7
Turn this soft dough out directly onto a sheet pan and cover with plastic wrap.
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8
Let it rise until about doubled in size.
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9
Preheat the oven to 350 degrees F.
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10
When it has double in size, turn the dough out onto a floured surface.
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11
Cut the dough in half and each half in half, etc.
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12
until you have a dozen pieces.
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13
Shape these pieces into rounds with your hands.
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14
Place these rounds equally spaced apart on a floured piece of parchment on a sheet pan.
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15
Cover with plastic wrap and allow to rise until almost doubled in size.
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16
(If you press gently with your finger on a bun it should bounce back but your fingerprint should remain a bit.)
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17
Beat the remaining egg with a fork in a small bowl.
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18
Very gently brush this mixture on each of the buns.
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19
Using a sharp knife cut a cross shape in the top of each bun.
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20
Besides being decorative this allows the bread to rise nicely as it bakes.
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21
Bake in for about 15 minutes or until browned.
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22
Let cool.
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23
When cool, ice each bun with the glaze in a cross shape, following your cuts and using your spatula to drizzle icing on.
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24
Mix together all the ingredients.
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25
Put the sugar in a large bowl with the milk.
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26
Work the sugar and milk together until combined, adding additional milk 1 teaspoon at a time, until you have a nice smooth thick glaze.
