In a small bowl, combine 1/2 cup raisins or craisins with 1 cup boiling hot water. Let them sit for 10 minutes to soften, then drain well and set aside.
In a large measuring cup, mix 1/4 cup warm milk with 1/2 tsp sugar and sprinkle 3/4 Tbsp active dry yeast over the top. Stir gently and let it sit at room temperature until it becomes bubbly and doubled in volume, about 10 minutes.
In a large mixing bowl, combine 1/2 cup very warm milk, 1/2 cup sugar, 4 Tbsp softened unsalted butter, and 1/2 tsp salt. Stir until the butter melts, then add 2 well-beaten eggs and the proofed yeast mixture. Incorporate 1/4 tsp ground cinnamon and a pinch of ground nutmeg.
Using the dough hook attachment, gradually mix in 3 1/2 cups of all-purpose flour, one cup at a time, until a soft dough forms. Knead the dough on speed 2 for 8 to 12 minutes, or until it becomes smooth and elastic.
Gently fold in the drained raisins or craisins. Transfer the dough to a large buttered bowl, turning it so the buttered side is facing up. Cover it with a tea towel and let it rise in a warm, draft-free room for 1 to 1.5 hours, or until it doubles in size.
Once the dough has risen, turn it out onto a lightly floured surface. Cut it in half, then continue cutting into 12 equal-sized pieces. Roll each piece into a ball and place them into a buttered 9x13 inch baking pan.
While the buns are rising, preheat your oven to 375°F. Once they have puffed up, generously brush the tops with beaten egg mixed with 1 tsp water and bake for 15 to 17 minutes.
Once baked, remove the buns from the oven and let them cool in the pan. They should feel soft to the touch and have a lovely golden color.
Once the buns are just warm, mix together 1/2 cup powdered sugar and 2 1/2 tsp milk. Transfer the glaze to a ziplock bag, cut off the tip, and pipe a cross shape over the top of each bun.
