In a large bowl or stand mixer, combine flour, sugar, salt, yeast, lemon zest, cinnamon, nutmeg, allspice, and cloves.

Add eggs, buttermilk, and melted butter.

Mix on low speed, gradually adding water until a soft dough forms.

Knead the dough for 5-8 minutes until smooth and slightly tacky.

Add raisins and knead until evenly distributed.

Transfer dough to an oiled bowl, cover, and let rise for 60-90 minutes until doubled.

Lightly spray a 9x13 inch baking pan.

Punch down the dough and divide into 12 equal pieces.

Roll each piece into a smooth ball.

Place buns in the prepared baking dish, cover, and let proof for about 1 hour.

Preheat oven to 325°F (160°C).

Whisk flour and water to form a paste for the crosses.

Spoon paste into a piping bag, cut a small corner, and pipe crosses on top of the buns.

Bake for 25-27 minutes, or until golden brown and an instant-read thermometer reads 190°F (88°C).

Cool in the pan for 5 minutes.

In a saucepan, bring water and sugar to a boil, then add honey and lemon extract for the glaze.

Remove buns to a wire rack and brush with glaze.

Allow to cool completely on the wire rack.