Prepare the yeast mix by adding the sugar and yeast into the warm milk, stir and set aside to froth.
While the yeast is frothing separate the 4 eggs and put aside.
In a cake mixer bowl (or large bowl) add in the flour, cinnamon, mix spice and bakers blend mix to combine and create a large well in the centre of the dry ingredients.
Pour the wet ingredients into the well of the dry ingredients with the softened butter.
Mix until it's all combined in the cake mixer with a dough hook, then turn up the speed to knead for 5-10 minutes (the dough should be stretchy and sticky). If you don't have a cake mixer you can mix this with a wooden spoon then knead the dough by hand.
Then add in the raisins and mix through, cover with glad wrap and set aside to rise.
While the buns are proofing, mix the crosses into a thick lump free paste by slowly adding the water to the flour whilst stirring.
Once the paste is smooth pour it into a small snaplock bag or piping bag with a small round tip.
Bake 15-20 minutes until golden if you are unsure they are cooked through, test with a skewer.