Antoinette's Hot Cross Buns

Heat the milk and the butter together until melted and let it cool down. Sieve the flour, spices and salt together in a large mixing bowl. Add the sugar, instant yeast and raisins. Stir in the cooled milk and butter as well as the egg. Knead for about 10 minutes until smooth. Place into a lightly greased bowl and cover with cling film, let the dough proof for 15 minutes. Preheat oven to 190?C and grease a baking sheet. Knock the dough down and cut the dough into 12, and shape them into balls. Place all of them on a greased baking tray. Lightly cover and let it proof for about 10 minutes. Make the flour paste for the crosses: Mix the flour and sugar. Add enough water for a smooth paste. Pipe crosses on the balls with a piping bag with a small nozzle or if you have a steady hand, you can make the paste with a bit more water and make the crosses with a teaspoon, which also work brilliant. Bake for 10-15 minutes in preheated oven at 190?C. For glaze: Heat the milk and sugar but without boiling it. Remove the balls for the oven and place it on a wire cooling rack and brush with glaze to make them sweet and shiny.