• In a standing mixer or large bowl, combine the yeast with a couple of tablespoons of lukewarm water. Let it sit until your yeast dissolves, about 5 minutes. Mix for about a minute.
• Meanwhile, in a microwave-safe medium bowl, combine milk with the butter pieces, sugar, salt, and microwave for about a minute. Stir until everything melts. 
• Lightly whisk the egg into the butter mixture (if the mix is too hot, let it cool to a warm to prevent eggs from curdling).
• Dump everything into the yeast mixture.
• Mix by hand at medium-high speed using a dough hook until all the ingredients are combined.
• Then add 3½ cups of flour, spices, and grated orange zest. Continue mixing the dough. Then stop when the dough doesn't stick to the sides or bottom of the bowl when kneading.
• Add additional flour (if needed) to make a soft dough. If kneading by hand, turn dough onto a lightly floured surface and knead for about six minutes.
• Add the raisins and continue kneading for two more minutes to incorporate them into the dough.
• Place the dough in a large greased bowl, then cover it loosely with a clean damp cloth. Let rise in a warm, draft-free place until doubled for an hour or two. Punch the dough down. (See Recipe Notes for a make-ahead tip)
• Divide your dough into 12 equal pieces, and shape the pieces into balls. Place in a greased 9×13 baking pan, baking sheet, or large oven-proof skillet.

Flour Paste

• Mix the flour, sugar, and water to make the paste for the cross. Add the water a tablespoon at a time until you have a thick paste.
• Spoon the paste into a piping bag, then pipe a line along each row of buns. Repeat in the other direction to create crosses. Let it rise for about 15-20 minutes, or until doubled.
• Preheat the oven to 350/177℃. Bake until the crust is deep golden brown and the buns sound hollow when tapped, 20 to 25 minutes. Remove from the baking pan.

Glaze

• Combine milk and sugar and brush hot cross buns.
• Let them cool, but they're also delicious when warm.