Preheat your oven to 365 °F (185°C) and line a baking pan with parchment paper.
Place the raisins into a bowl and add the raisins juice, toss them together, and set aside.
Add the flour, baking powder, salt, sugar, cinnamon, allspice, eggs, milk, lemon zest, and butter into a mixing bowl with a hook attachment.
Mix on the slow speed setting 3-4 on Kitchenaid mixing machine for 4 minutes then increase the speed to setting 5-6 and mix until the dough comes together and is developed.
Add in the soaked raisins and continue to mix on slow speed setting 3 until well combined.
Transfer the dough onto a floured working surface and scale each piece at 50 grams (1.8 ounces) you will end up with 24 pieces.
If you don’t have a scale, divide the dough into 4 equal parts and roll each piece into a 10-12-inch log.
Divide 6 pieces from each rolled dough log and round into a ball. Repeat until all the hot cross dough is divided and rounded.
Place the formed dough pieces onto baking tray separating them about 1/2 inch apart. Depending on how big your baking tray is, you need to use two.
Prepare the crossing mix: Add the flour, water and oil into a bowl and mix until a batter if developed.
Transfer the crossing batter into a piping bag with 1/4 inch round tip.
Glaze the top and sides of the hot cross dough balls with the egg wash.
Apply crosses to the top of the rolls.
Place the baking tray into the preheated oven and bake for 18-20 minutes or until lightly golden brown.
Remove from the oven and let it cool before serving.