In a small bowl, combine ½ cup raisins/craisins with 1 cup boiling hot water. Let sit 10 min then drain well and set aside.

In a large measuring cup, combine warm milk with 1 tsp sugar and sprinkle yeast over the top. Stir and let sit at room temp until bubbly and doubled in volume (10 min).

In a large mixing bowl (I use my KitchenAid mixer), combine ½ cup very warm milk with ½ cup sugar, 4 Tbsp softened butter and ½ tsp salt. Stir until butter is melted. Add 2 well beaten eggs and proofed yeast mixture. Stir in ¼ tsp ground cinnamon and pinch of ground nutmeg.

Using the dough hook attachment mix in 3 ½ cups flour, 1 cup at a time until soft dough forms. Knead 8-12 min on speed 2 or until smooth and elastic. Dough will still stick a little to the bowl but not to your fingers.

Add drained raisins/craisins (pat them dry with paper towels if they still seem too wet) and transfer dough to a large buttered bowl, turning it to bring the buttered side-up. Cover with a tea towel and let rise in a warm, draft-free room 1 ½ hours or until doubled in volume (you can also proof in a warm 100˚F oven).

Turn dough out onto a lightly floured surface and cut in half then continue cutting dough until you have 12 equal sized pieces. Roll dough into balls and transfer to a buttered 9x13" baking pan. Cover with a tea towel and let them sit in a warm, draft-free room 30 min until puffed.

Now you should preheat your oven to 375˚F. Generously brush the tops with egg wash and bake for 15-17 minutes or until tops are golden brown. Remove from oven and let cool in the pan.

Once buns are just warm (not hot), stir together the ½ cup powdered sugar and about 2 ½ tsp milk. You can add more powdered sugar to thicken it up if needed. Transfer glaze to a ziploc bag, cut off the tip of the bag and pipe a cross shape over each of the buns. Serve warm or at room temperature.