In a large mixing bowl or stand mixer, dissolve the yeast in warm water. Let it sit for 5 minutes until it’s nice and frothy.

Stir in the warm milk, melted butter, sugar, and salt. Add 2 cups of flour, along with the allspice, cinnamon, nutmeg, egg, raisins, and orange zest. Mix until smooth. Gradually add more flour until the dough is soft but not sticky.

Knead in a stand mixer for 3-4 minutes or by hand for about 5 minutes until smooth and elastic.

Transfer the dough to a lightly oiled bowl, cover it up, and let it rise in a warm place until doubled in size (1 to 1.5 hours).

Punch down the dough, then transfer it to a floured surface. Divide it into 12 equal pieces and roll them into smooth balls. Place them in a greased 9x13-inch baking dish, leaving a little space between each. Cover and let them rise again for 1 hour until puffy.

Preheat the oven to 375°F. If you’re feeling fancy, cut thin strips of pastry and lay them over the buns.

Brush the buns with egg wash. Bake for 18-24 minutes or until golden brown. Let them cool on a wire rack.

Whisk together powdered sugar, milk, and vanilla extract until smooth. Pipe a cross over each bun once they’ve cooled.