Combine raisins with hot water and let it sit for 10 minutes then drain
Add flour, instant dry yeast, nutmeg, cinnamon and salt in a large bowl. Whisk to combine well.
Combine warm milk, sugar, eggs and butter and stir until butter is melted
Add the wet ingredients into the dry ingredients, knead until a soft dough is formed about 8-12 minutes. Pat dry the raisins and add them into the soft dough, knead to combine.
Transfer dough onto a buttered bowl. Cover and let rise in warm place for 1 and 1/2 hours
Once dough has risen turn onto a lightly floured surface, knead a few seconds. Divide dough into 12 equal balls sizes
Roll each dough into a ball, transfer onto a buttered/oiled baking sheet. Cover with tea towel and let sit in a warm place for 30 minutes until puffed
Preheat oven to 180 C generously brush the tops of the buns with egg wash and bake for 15-17 minutes/until golden brown. Allow to cool completely once done
Stir icing sugar with milk to form paste, add more sugar if you want thicker mixture
Transfer glaze to piping bag and pipe a cross shape over each bun. Serve immediately
