For the Hot Cross Buns, add the yeast and water to the bowl of the food processor, stir and let stand for 3 minutes.
Add the milk, oil, sugar and salt to the yeast mixture, turn the machine on briefly and mix. Fold in about a quarter of the flour and the spices. Fold in the eggs.
Then knead in the remaining flour until a very soft, elastic dough forms. Knead the dough for about 4 minutes on speed 1, then cover and leave to rest for 20 minutes.
Then knead the dough again for 1-2 minutes on speed 2. It should be soft, smooth and elastic, but not too firm. Transfer the dough to the lightly floured surface and, with floured hands, press apart into a rectangle about 2.5 inches thick. If it does not give easily, let it rest covered again for 5-10 minutes.
Spread the raisins evenly over the dough. Fold the dough over three times like an envelope, then gently knead until the raisins are evenly distributed throughout the dough.
Form the dough into a ball and place in a lightly oiled bowl. Turn the dough over once in it so that the surface is moistened with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for about 90-120 minutes until doubled in volume. The dough can also be left to rise in the refrigerator overnight. Then you should take it out first thing in the morning.
Spread two baking sheets with baking paper. Place the risen dough on the lightly floured