In a small microwaveable bowl, combine the raisins and Port Wine (or water) and microwave for one minute. Let cool for about one hour.
Add warm water, warm milk, one tablespoon of brown sugar and active dry yeast in a large bowl. Let the yeast activate for about two minutes. Once the yeast is bubbly, stir to make sure all the granules have dissolved. Next, add two cups of flour and stir to combine. Cover the bowl with a tea towel and let sit for at least 30 minutes.
In another bowl, add melted butter and remaining brown sugar. Add egg and mix well. Add salt, cinnamon, allspice, vanilla, orange zest and cooled raisins. Mix well to combine. Then, mix the yeast mixture and spice mixture together along with remaining flour.
On a lightly floured surface, knead the dough by hand for 10 minutes or use the dough hook on your stand mixer. You want a soft ball of dough that springs back when pressed lightly.
It's time to make the buns! Divide the dough into four pieces, then divide each piece into three. Shape each piece into a smooth ball and place in a greased casserole dish. Cover with a tea towel and place in a warm spot to double in size for about 30 mins to one hour.
Mix together the the flour and water to make the crosses. Use a piping bag or ziplock bag with a small tip cut off. Once the buns are risen, pipe the mixture across the buns vertically and horizontally.
Bake in a preheated 425℉ for 20 minutes or until golden brown on top. Just before they are done, mix the honey and water in a saucepan to create a glaze.
Remove the buns from the oven and brush the honey glaze overtop to give them a glossy shine. Let cool a few minutes and then transfer to a wire rack.
Enjoy plain or with butter. Best if eaten within three days. Cover with plastic wrap, don't refrigerate.
