Makes 24 Buns
12 Tablespoons (1½ Sticks) Unsalted Butter, Melted and Cooled, Plus a Bit More for Bowl
1 Cup Whole Milk
2 Packages Active Dry Yeast
½ Cup Granulated Sugar
2 Teaspoons Fine Sea Salt
1 Teaspoon Cinnamon
½ Teaspoon Freshly Grated Nutmeg
4 Large Eggs, Lightly Beaten
5½ Cups All-Purpose Flour
1 Cup Golden Raisins, Coarsely Chopped
1 Large Egg Beaten with 1 Tablespoon Water (For Egg Washing the Buns)
2 Cups Confectioners Sugar
1½ Tablespoons Heavy Cream or Half and Half
Generously butter a large bowl. In a small saucepan set over medium heat, heat the milk until it is warm to the touch.
Pour warm milk into the bowl of a standing mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
With mixer on low, add flour, 1 cup at a time, until a soft and slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add chopped raisins and knead until combined, about 30 seconds.
Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute raisins, about 1 minute.
Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let dough rise in a refrigerator overnight.
Generously butter an 11-by-17-inch baking sheet. Turn dough out onto lightly floured work surface, and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
Heat oven to 375°F. Position oven rack in the center.
Brush the tops of buns with the egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.
To make the glaze whisk together the heavy cream (or half and half) and confectioners sugar. Pipe or spoon glaze in cross shape over buns, and serve.
