In the bowl of a stand mixer, add the milk, starter, brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, raisins, and flour.

Using the dough hook, mix on low speed for 30 seconds, then increase the speed to medium-high. Knead for about 15 minutes, until the dough is pulling away from the sides of the bowl.

The dough should be a little sticky to the touch and soft—able to be handled with only minimal sticking to your fingertips.

If it’s too sticky and not pulling away, mix in additional flour 1 Tablespoon at a time—but only after the full kneading time has passed.

You want a soft, slightly tacky dough. Avoid adding more flour than necessary, as this can dry out the dough.

Lightly grease a large bowl with oil and place the dough ball inside. Cover with a lid, plastic wrap, or a clean kitchen towel. Let rise until doubled in size—this could take several hours depending on the strength of your starter and the warmth of your kitchen. In a warm place it should take around 8-10 hours.

When the dough is ready, punch it down to release the air. Dump the dough out onto a lightly floured surface and press flat.

Divide the dough into 15 equal pieces. (You can just eyeball it– doesn’t need to be perfect, however, if you like them to be exactly the same size you can weigh your dough, then divide that number by how many rolls you want to make and that is how much each dough ball should weigh.)

Shape each piece into a smooth ball by pulling up the sides of the dough and pinching it on the bottom to seal. And then, with he seam side down, pull the dough ball towards you against the work surface, to help create tension and a smooth surface on the top of the dough. .Arrange in the prepared baking dish.

Cover with plastic wrap and let rise again until puffy and nearly doubled in size—this will likely take another 3-6 hours. Rise time depends on conditions.

Once the rolls have completed the second rise. Preheat oven to 350°F (177°C).

While it is preheating, add the cross. Add additional water if needed. Spoon the flour paste into a piping bag or zipped-top bag. Snip off a small piece at the corner. Pipe a line down the center of each row of buns, then repeat in the other direction to create crosses.

Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven and allow rolls to cool for a few minutes as you prepare the icing.

In a small bowl whisk the orange juice and powdered sugar together. Then drizzle or brush on top of the buns. It will thinly glaze the rolls. Serve immediately.