Add flour, sugar, yeast, cinnamon, ginger, nutmeg, and salt to a bowl and give it a whisk.
In a small pot, gently heat up the milk and add in the butter and vanilla. Pause and enjoy the smell. Once milk is gently warmed, pour the milk mixture into the flour mixture. Give a quick mix and then add in the egg, orange zest, and raisins. Mix together with wooden spoon until a shaggy dough begins to form.
Once dough has begun to come together, pour onto lightly floured counter top. With your hands (or using a stand mixer attached with a dough hook) knead the dough until smooth. Really work it here. It will take about 10 minutes. Once dough is smooth, pop it into a lightly oiled bowl and cover with a tea towel or plastic wrap. Place somewhere warm and allow to rise for 90-120mins or until dough has doubled in size.
Once dough has doubled in size punch out the air and pour dough onto counter. Divide dough into 12 equal parts and roll into a round ball. Place all 12 balls onto a parchment lined baking sheet, and then cover with a tea towel or plastic wrap for a second rise. Let rise for 40 minutes. While dough is rising, preheat the oven to 350.
Before placing buns in oven to bake, brush each bun with the egg and milk wash with a pastry brush. This will give the buns a lovely deep brown colour.
Once egg wash has been brushed on, place buns into oven for 23-25 minutes.
While the buns are baking add icing sugar and milk it a bowl and stir. The icing should be quite stiff. If runny, add more icing sugar. If to stiff add in a tsp of milk at a time. Once desired consistency has been reached, pour icing into a plastic sandwich bag and cut a tiny hole in one of the corners.
Once buns are deep brown, remove from oven and allow to cool for 10 minutes before piping on the icing in the shape of a cross. Don't rush that process as if the buns are too warm the icing will melt.
Enjoy with a nice cup of tea on a Sunday morning!