1/2 C golden raisins (I like to plump my raisins first, so they're moist. Cover your raisins with hot water, let them sit for about a half an hour and drain well)
2 C confectioners' sugar (sift to get rid of the lumps!)
1/4 C milk, plus more as needed
With your dough hook, and on a low, slow setting, mix the yeast and one cup of warm milk in a mixing bowl.
Add the honey, butter, eggs, flour, salt and raisins. Start mixer on low, and pour in remaining milk. Your dough will be soft and somewhat sticky
Turn this soft dough out directly onto a buttered pan and cover with plastic wrap. Let it rise until about doubled in size. (Spray or oil the top of the dough lightly, so it doesn't stick to the plastic!)
When it has doubled in size, turn the dough out onto a floured surface.
Cut the dough in half and each half in half, etc. until you have a dozen pieces.
Shape these pieces into rounds with your hands.
Place these rounds equally spaced apart on a sheet pan.
Cover with plastic wrap and allow to rise until almost doubled in size. (If you press gently with your finger on a bun it should bounce back but your fingerprint should remain a bit.)
Beat an egg with a fork in a small bowl, and whisk in a teaspoon or two or water.
Very gently brush this mixture on each of the buns.
Using a sharp knife cut a cross shape in the top of each bun. Besides being decorative this allows the bread to rise nicely as it bakes.
Preheat the oven to 350 degrees F.
Bake for about 15 minutes or until browned.
When cool, ice each bun with the glaze in a cross shape, following your cuts and using your spatula to drizzle icing on.
Put the sugar in a large bowl with the milk.
Work the sugar and milk together until combined, adding additional milk 1 teaspoon at a time, until you have a nice smooth thick glaze.