4 cups (1 litre) all-purpose flour

2 1/2 teaspoons (12.5 ml) instant yeast (or 1 envelop)

1/2 teaspoon (2.5 ml) salt

1/2 cup (125 ml) sugar

1/2 cup (125 ml) unsalted butter, softened

3 eggs, lightly beaten

1 cup (250 ml) milk, lukewarm

1 cup (250 ml) raisins

Milk, for brushing

In a bowl, combine the dry ingredients. Add the butter, eggs and milk. Blend and knead until a ball forms. On a floured work surface, knead the dough for 5 minutes. Add the raisins and knead for 2 minutes or until well incorporated into the dough. Place in a large lightly oiled bowl. Cover with a clean cloth. Let rise in a warm place for 1 hour.

Line a baking sheet with parchment paper. Divide the dough into 24 balls and place on the sheet. Brush the buns with the milk. With scissors, cut a cross on each bun. Let rise again in a warm place for 1 hour.

Preheat the oven to 180 °C (350 °F). Bake the buns in the centre of the oven for about 25 minutes. Allow to cool.

In a bowl, combine all the icing ingredients. Mark the bun with a cross of icing.

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