I soaked the raisins overnight in spiced chai. I mixed the left over liquid with the milk, to make up the desired quantity. Since we like our buns quite spiced, I increased the quantity of spice ie cinnamon, all spice and mixed spice. I did not knead the dough nor did I use the punch method. Rather, I used the stretch and fold method used for making sourdough bread. I did this every 30 minutes, 4-5 times, till I could see bubbles around the dough. I then shaped and baked. For the glaze, I added a bit of all spice to the sugar syrup.
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