In a small bowl, whisk 1 teaspoon of the heaping ½ cup sugar and the dried yeast into the warm milk. Set it aside until it becomes foamy, about 10 minutes.

While the yeast activates, whisk together the cinnamon, nutmeg, ginger, and coriander until evenly combined.

In a large bowl, whisk the spice mixture into the flour until evenly combined, then whisk in the lemon zest and the remaining heaping ½ cup sugar.

When the dry ingredients are evenly combined and the yeast mixture is foamy, stir the yeast mixture into the flour. Whisk the 3 eggs and work them into the dough.

Knead the dough for a minute or two, then start adding in the softened butter about 1 tablespoon at a time, letting each piece incorporate before adding more.

Knead for 5 minutes in a stand mixer or 10 minutes by hand before determining if you need to add a bit of flour to make it workable.

Form the dough into a ball and place it in a large bowl. Cover the bowl with plastic wrap or a damp towel and leave it to rise until doubled; mine took about 2 hours.

After the dough has risen, gently deflate it and turn it out onto a work surface. Roll it out into a rectangle about 12x18 inches (30x45 cm).

Sprinkle the remaining 2 tablespoons of sugar evenly over the dough, then roll it up lengthwise so you have a long roll. Cut the dough into 12 equal pieces.

Line the bottom of a 9x13 inch (23x33 cm) pan with parchment paper, then place the buns in the pan, spaced evenly. Cover and let the buns rise until puffy, about 1 hour.

When the buns are almost ready, preheat the oven to 375°F (190°C).

Whisk the remaining egg with 1 tablespoon of water to make an egg wash. Brush the buns lightly with the egg wash and give them a light sprinkle of a bit more sugar.

Bake for 20 minutes, or until a deep golden brown.

Whisk together the milk and powdered sugar for the glaze, then brush or drizzle it over the hot buns, and serve them forth.