In the bowl of a stand mixer, combine the milk, butter, granulated sugar, and yeast. Allow this mixture to sit for five minutes while the yeast proofs. It will start to foam and bubble.
Add in the eggs, flours, the lemon zest from ONE lemon, salt, cinnamon, nutmeg, ginger, and raisins. Stir with the dough hook until the dough comes together.
Increase the speed to knead and knead the dough until a dough ball forms around the hook. The dough will still be sticky.
Place the dough in a greased bowl and allow to rise until doubled in bulk, about an hour.
To make the dough by hand:
In a large mixing bowl, combine the milk, butter, granulated sugar, and yeast. Allow this mixture to sit for five minutes while the yeast proofs. It will start to foam and bubble.
Add in the eggs, flours, the lemon zest from ONE lemon, salt, cinnamon, nutmeg, ginger, and raisins. Stir with a wooden spoon until the dough comes together.
Turn the dough out onto a floured surface and knead the dough until it's smooth and elastic.
Place the dough in a greased bowl and allow to rise until doubled in bulk, about an hour.
To make the dough in a bread machine:
Combine all dough ingredients in the pan of your bread machine according to the manufacturer’s directions. Set on the dough cycle and start the machine.
To form the buns:
When the dough is ready, transfer it to a lightly floured surface. Divide the dough into 16 equal parts.
Line a baking sheet with parchment paper.
Form each dough piece into a tight round and place them on the prepared baking sheet. Cover loosely with a tea towel and allow to rise for 60 minutes or until doubled in size.
Preheat the oven to 350 degrees. Cut a cross into the top of each roll and bake the rolls for 20 minutes or until lightly browned. Cool the rolls on a wire rack.
In a small mixing bowl, combine the powdered sugar and enough lemon juice to make a thick icing. Stir in the zest from the remaining lemon. Spoon or pipe the icing into the crosses of each cooled bun. Allow the icing to set and serve.
Notes
Store baked rolls in an airtight container for up to 3 days. Nutritional values are approximate and based on 1 bun.