1Cup milk
1 little pack of yeast
1/2 Cup sugar
2 tsp. salt
1/3 Cup butter, melted and cooled
1 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
5 Cups flour
1 1/3 Cup raisins ( i used less)
1 egg white
Glaze
1 1/3 C confectioner's sugar
1 1/2 tsp. finely chopped lemon zest
1/2 tsp. lemon extract
2 Cups milk
-THis usually makes 2 dozen if u do them small but i like them a bit more chuncky so i get like 13 out of the batch.
In a small saucepan, heat milk not too hot.
Fit an electric mixer with a dough hook. ( if u don't have a mixer u can use a wooden spoon to mix)
Pour warm milk in the bowl of mixer and sprinkle yeast over.
Mix to dissolve and let sit for 5 minutes.
With mixer running at low speed, add sugar, salt, butter, cinnamon, nutmeg and eggs.
Gradually add flour, the dough wah be wet and sticky, but just continue kneading with dough hook until smooth or yo wooden stick fih about 5 minutes.
Then cover the bowl with plastic wrap or wah clean kitchen towel and let the dough rest for 30-45 minutes.
Then take out the dough and hand knead it until smooth and elastic, for about 3 more minutes.
Then add the raisins and knead until they mix in good.
Shape dough in a ball, place in a bowl, cover it and let rise.
Mek the dough sit at room temperature for about a 45 mins
Get a large baking pan with parchment paper (you could also lightly grease a baking pan, but parchment works better and i still grease the paper).
Divide dough into 24 equal pieces
Shape each portion into a ball and place on baking sheet, about 1/2 inch apart.
Cover with a clean kitchen towel and mek eh rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.
In the meantime, pre-heat oven to 400° F.
When buns have risen, take a sharp or serrated knife and slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more.
Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern.
and Viola! :bravo