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In a small bowl combine the lukewarm milk, sugar and yeast. Stir and let it rest for about 10 minutes until it bubbles. The yeast is active now.
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In a bowl add 4 cups of flour, salt, powdered milk, cloves, cardamom, cinnamon and nutmeg. Mix until combined.
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Add the eggs and butter to the yeast mixture and stir. Pour the yeast mixture over the flour, and knead for about 5 minutes. Add raisins and continue kneading for another minute. If the dough is too wet add more flour as needed. The dough should be quite soft and elastic. You will know when it's done when it pulls away from the bowl.
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In a large bowl add a bit of oil, and place the dough in the bowl, rolling it around so that it gets oil all over, this way it won’t get dry. Cover the bowl with plastic wrap. You need to let the dough rise for a an hour or until doubled in size.
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Preheat oven to 380 F degrees. Line a baking sheet with parchment paper.
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Clean and flour your work surface. Cut and roll the dough into 16 balls. Place the rolls in the pan and cover with a clean damp towel and let them rest for another 30 minutes until doubled in size. Whisk together the egg and 1½ tablespoon water. Brush over the tops of the buns before baking.
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Bake for about 20 to 25 minutes or until golden brown.
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While baking make the syrup by mixing the sugar with the water in a sauce pan and bring to a boil over low heat. Continue boiling for another minute or until syrup thickens a bit. Set aside.
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To make the icing, whisk all the ingredients together and pour in a piping bag and refrigerate until ready to use. If the icing is too thin add more icing sugar, if it's too thick add more milk until desired consistency.
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When the buns are out of the oven, brush with the sugar syrup. Let cool completely and then pipe icing over the buns to form a cross.