Before mixing, heat up the milk to almost boiling, and then let cool. This is important to do as a protein in the milk that inhibits gluten formation gets deactivated by heating.
If you are mixing by hand, add all the ingredients (except the raisins) to a mixing bowl. Knead the dough for about 10 minutes until smooth. Add the raisins at the end. Cover the dough until doubled (1 - 2 hours). OR
If using a stand mixer with a dough hook, add all the ingredients (except the raisins) and mix on a low/medium speed for about 6 minutes. Add the raisins at the end. Cover the dough until doubled (1 - 2 hours).
Divide the dough into 85g pieces. Then shape each piece into rounds and place on a lined baking tray. Cover and let rise until roughly doubled. (mine took nearly 3 hours)
Mix the flour and water for the cross mixture until it forms a paste and put into a piping bag. Pipe the cross mixture over each bun.
Bake at 200°C for 16 - 20 minutes until browned nicely.
Just before the buns are ready, dissolve the sugar for the sugar glaze in the water and warm it up. Brush the sugar glaze on each bun as soon as they come out of the oven.