Dough

Cup of Yum
1. Pour the milk into a large bowl, add the yeast and stir until dissolved.
2. Let stand for 10 minutes.
3. Add the flour into the bowl of a stand mixer.
4. Add vanilla, nutmeg, cinnamon, brown sugar and mix.
5. Dig a well in the center of this mixture, and pour the yeast/milk mixture into it.
6. Using the dough hook, knead the dough at medium speed for 2 minutes.
7. Add the pieces of butter and the salt and knead again at medium speed for 5 minutes, until the dough is smooth and homogeneous.
8. Cover the dough with a cloth, and let it rest for 20 minutes, in a warm place, away from drafts.
9. Add the raisins, and knead again using the dough hook for 2 minutes or until the raisins are completely and evenly incorporated.
10. Cover the dough again, and let it rest for 1 hour, in a warm place, away from drafts.
11. Using a rolling pin, roll out the dough on a lightly floured work surface, and fold it into 4.
12. Cover the dough with a cloth and let it rest again for 1 hour, in a warm place, away from drafts.
13. Divide the dough into 6 equal pieces and roll them up.
14. Place the balls of dough on a baking sheet lined with parchment paper, spacing them apart.
15. Cover them with a cloth and let them rest for 25 minutes in a warm place away from drafts.
16. During the last 20 minutes of proofing the buns, preheat the convection oven to 320 F (160°C).
17. Using a small sharp knife, score the buns, giving them the shape of a grid.
18. Bake the buns for 35 minutes.

Syrup

1. Just before removing from the oven, prepare the syrup by bringing the water and sugar to a boil in a saucepan.
2. As soon as it resumes boiling, cook the syrup for two minutes over medium to high heat.
3. Brush the buns with syrup as soon as they come out of the oven.
4. Let them cool and eat them with slices of cheese.