To activate the yeast , heat the milk and water until hot (105 to 110 F) . You should be able to put your finger in but not keep it in longer than 5 seconds. Add the yeast and one teaspoon of the sugar. Wait until its frothy.

In a bowl, mix the flour, salt , cinnamon , sugar .

Add the yeast mixture , butter and egg.

Mix until the ingredients come together and a rough dough forms.

On a floured surface , knead the dough for 5-10 minutes until it has a smooth surface.

Add the raisins and knead for a minute so that they are incorporated well.

Place the dough in a oiled bowl , cover with plastic wrap or clean cloth and let it rest until doubled or about an hour.

Punch out the air after the first proof .

Divide the dough into 12 portions, roll them into round balls.

Place them on a parchment lined baking sheet in rows. I used a 9 x 13 inch pan.

Cover and let rest for 30 minutes or until doubled.

Preheat the oven to 200 C / 400 F.

Meanwhile , make your flour paste by mixing the flour with the water until a thick paste is formed. Fill into a piping bag fitted with a small round nozzle or cut the end of the bag off.

After the second rise, pipe the flour paste in vertical and horizontal lines passing through the centre of each row of your buns .

Bake at 200 C / 400 F for 20-25 minutes until the tops are well browned.

Make the glaze by boiling the sugar with the water until it dissolves and then simmering for a few minutes. Brush hot glaze over warm buns.

Serve with butter or jam!