Steps
- Mix 14g of active dry yeast, 3 cups of warm water, and ½ cup of brown sugar. Set aside until foamy.
- Mix 7 cups of all-purpose flour, 2 tablespoons of ground cinnamon, 1½ teaspoons of ground allspice, and half of 1 teaspoon of salt.
- Mix the flour, 2 large eggs, and ¼ cup of softened unsalted butter into the yeast mixture. Add 2 cups of raisins. Knead until the dough pulls away from the bowl, adding a little flour if needed.
- Cover and let rise until doubled. Deflate and divide into 70g pieces. Shape into balls on greased baking sheets, leaving space between them; cover and rise for 15-20 minutes.
- Preheat the oven to 400°F / 205°C. Mix 1 cup of all-purpose flour, 1 cup of warm water, and the remaining salt into a pipeable paste. Pipe a cross on each bun.
- Bake for 15-20 minutes, until golden. Meanwhile, boil 2½ cups of sugar, 1¼ cups of water, and ¾ cup of light corn syrup over medium heat until clear.
- Cool the glaze. Cool the buns on a rack, then brush with the glaze.