Combine flour, sugar, cloves, nutmeg, allspice, cinnamon, salt, yeast and lemon zest in a large bowl of a stand mixer.

Add eggs to milk and beat until mixed well.  Add milk/egg mixture and butter to flour bowl. Using stand mixer’s hook attachment, mix until dough is sticky; about 2 minutes, scraping flour from sides of bowl into dough. Cover bowl with plastic wrap and let rest in a warm area of you kitchen for 30 minutes.

Add raisins and mix again with stand mixer’s hook attachment. Cover bowl with plastic wrap and let rest in warm area of your kitchen for 1 hour or until dough doubles in size.

Line a large baking sheet with parchment paper. Divide dough into 12 balls (about 100 grams each).  Arrange on baking sheet about 1/2-inch apart. Cover with plastic wrap loosely and let rest 45 minutes or until buns double in size.

Preheat oven to 375° F.

Mix together flour and water in a small bowl to make paste. Add to piping bag or plastic bag with tip cut off. Pipe a cross on each bun.

Bake for 20-25 minutes or until golden brown. Brush honey on warm buns to give shine.  Let cool before enjoying.