Scald milk in saucepan, and stir in sugar, salt and butter. Cool to lukewoarm.
Proof the yeast with the ½ cup warm water. Blend in the lukewarm milk mixture.
Stir in egg, raisins, cinnamon, nutmeg and 3 cups of the flour. Mix well. Add more flour until it forms a soft dough and forms a ball that comes away from the sides of the bowl.
Turn dough onto a lightly floured surface. Press into a flat ball. Knead well until smooth and elastic, adding only enough additional flour to keep dough from sticking to the surface and hands.
Place dough in a greased large bowl. Coat top with thin layer of soft butter. Cover with cloth and let rise in a warm place until double - about 40 minutes.
Punch dough down, turn out on flourded surface and divide in half. Shape each half into 9 equal-sized balls. Place in a well-greased baking pan 13x9x2.
Cover with towel and let rise in warm place until double - about 40 minutes.
Preheat oven to 375º
Brush tops of raised buns with milk. Bake for 25 minutes or until tops are golden-brown.
Remove from pan and cool on wire rack.
Blend the sugar and water and draw crosses on buns.