Pour milk into a small pot/pan and gently heat until just before boiling.
Add butter and stir constantly, removing from heat the small pot/pan
Once the milk and butter mixture has cooled (luke warm is fine), stir in the eggs.
In a large mixing bowl add the flour, white sugar, yeast, ground cinnamon and salt and combine the dry mixture.
Making a small well in the middle, add the milk, butter and egg mixture and mix until a sticky dough is formed.
Take the sticky dough out of the bowl and on a lightly floured clean workbench, knead by hand for approx. 8-10min.
In a clean bowl transfer the kneaded dough and cover with a cloth or tea towel leaving to prove in a warm spot until dough has doubled in size (approx. 1 hour)
Remove from the bowl and work the dough again on a clean surface to remove air bubbles before adding raisins into the middle.
Knead the dough on a lightly floured surface for another 4-5min, mixing the raisins through, before rolling into a ball and divide into 10 equal pieces.
Add each piece to a baking tray lined with baking paper (be sure to leave at least 3cm between each piece) and cover with a cloth or tea towel to prove one last time (approx. 15-20min)
Preheat oven to 180 degrees Celsius (fan bake)
To add a cross to the top of each bun, combine 2/3 cup of flour with 5 tablespoons of water in a small bowl to make a thick paste (add a little more water if too thick) – with a piping bag (we use a 5mm nozzle normally), pipe a cross on each piece.
Bake the buns for 20mins or until golden in colour.
