These hot cross buns are delicately spiced and have a variety of raisins in them. Leave them out if you like, or add currants. A wonderful treat for Easter!
Add in a tablespoon of the remaining flour at a time until the dough comes together and just cleans the bowl. Knead both types of raisins into the dough.
Place dough into a large greased bowl, cover with plastic wrap, and place in a warm environment until the dough doubles in size, about 1 hour. Punch down risen dough and divide into 12 equal balls. Roll into buns and let rise for 30 minutes.
In a small bowl, mix the milk and sugar together. Dissolve the sugar by warming up the mixture in a microwave. Brush the glaze over the tops of each bun after they come out of the oven.