- Combine the flour, yeast, sugar, mixed spice, salt and raisins in a large bowl. Melt the butter in a small saucepan over medium heat, add the milk. Heat for 1 minute, or until lukewarm. Add the warm milk mixture and eggs to the flour mixture. Use a flat-bladed knife to mix until the dough almost comes together. Use clean hands to finish mixing to form a soft dough.
- Turn the dough out onto a floured surface. Knead for 10 minutes, or until the dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 11⁄2 hours, or until the dough doubles in size.
- Line a large baking tray with non-stick baking paper. Punch the dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place the balls onto a lined tray, about 1cm apart. Cover with plastic wrap and set aside in a warm, draught-free place for 30 minutes, or until the buns double in size. Preheat oven to 190°C.
- To make the flour paste, mix the flour and water together in a small bowl until smooth, adding a little more water if the paste is too thick. Spoon into a small zip lock bag and snip off one corner of the bag. Pipe the flour paste over tops of the buns to form crosses. Bake for 20 to 25 minutes, or until the buns are cooked through.
- To make the glaze, place the water and sugar into a small saucepan over low heat. Stir until the sugar dissolves. Bring to the boil and boil for 5 minutes. Brush the warm glaze over warm hot cross buns and serve with butter.