In a saucepan, melt the butter with the brown sugar, milk, and raisins over low heat. Stir occasionally until the butter has fully melted and the sugar has dissolved. Remove from heat and allow the mixture to cool until lukewarm.

Once cooled, stir in the yeast and let it sit for about 5 minutes to activate.

In a mixing bowl fitted with a dough hook, combine the bread flour, allspice, cinnamon, and salt.

Gradually add the wet mixture into the dry ingredients, kneading at medium speed.

Lightly beat the eggs in a separate bowl, then add them one at a time to the dough while mixing. Let the dough knead for 10 minutes.

Stop the mixer and allow the dough to rest for 15 minutes. Resume mixing at medium speed for another 5 minutes.

If the dough is too wet and sticky, add extra flour, one tablespoon at a time, but only as needed. This dough should remain slightly sticky.

Transfer the dough onto an unfloured countertop and knead for about 10 minutes.

Shape into a ball and place in a greased bowl. Cover and let it rise in a warm place for about 1 ½ to 2 hours.

Preheat the oven to 375°F.

Punch down the dough and divide it into 12 equal portions. Roll each portion into a smooth ball by cupping it in your hand and rolling it on an unfloured surface.

Arrange the dough balls evenly on a greased 9x13-inch baking pan lined with parchment paper. Cover loosely and let them proof for about 1 hour.

For the flour paste, mix the all-purpose flour with water until a thick paste forms. Transfer to a piping bag and carefully pipe thin lines across the buns to form crosses.

Bake for about 20-22 minutes, or until the buns turn a golden brown on top.

While the buns are baking, heat the granulated sugar and water in a small saucepan until it simmers and dissolves.

As soon as the buns are out of the oven, brush them with the warm sugar glaze. Let them cool completely before storing in an airtight container.