In a stand mixer, combine flour, sourdough starter (or fresh yeast), whole eggs, sugar, honey, and milk powder dissolved in half of the water. Begin mixing and slowly drizzle in the remaining water until the dough comes together.

Knead until full gluten development (windowpane test: a thin, elastic membrane should form when the dough is stretched).

Add softened butter, salt, and the aromatic mix. Mix until fully incorporated and the dough is smooth.

Finally fold in the raisins (washed, soaked, and well drained). Tip: prepping the raisins the night before yields better hydration and a drier surface.

Cover and refrigerate for 10–12 hours.

Divide into 40–50 g portions and roll each into a small log. Rest 10 minutes.

Round each piece tightly to form smooth buns.

Proof on a baking sheet for 90 minutes at 28°C (82°F). Bake at 180°C (355°F) for about 20 minutes.

While hot, brush with a simple glaze made with powdered sugar and water (add a splash of neutral alcohol if desired) to create a shiny finish.