Place the bakers flour, yeast, sugar, all spice, butter and milk into the large mixing bowl with the dough hooks attached and knead for 1 minute on speed setting 1. Add the eggs and knead for a further 1 minute or until the eggs are completely combined.
Remove from the mixing bowl and place into a lightly greased glass bowl. Cover with plastic wrap and place in a warm spot for 1 hour.
Line two baking trays with baking paper and canola oil spray and preheat a fan forced oven to 190C.
Place dough ball back into the mixing bowl and knead for a further 30 seconds and then cut into 2 pieces. Add the raisins to one dough ball and the chocolate chips to the other dough ball. Knead on a lightly floured surface until completely combined.
Cut each dough ball into 8 evenly sized pieces and roll into a ball. Place 8 onto each tray, spaced 5cm apart and cover with plastic wrap and allow to stand for 30 minutes.
In a bowl, add the plain flour and cold water and stir until combine. Pour into a piping bag or zip lock bag and cut a 2mm tip off. Draw a cross on top of each hot crossed bun and place into the oven for 20 minutes or until lightly golden brown.
In a small pot, combine the water and caster sugar and stir over a low heat. Once the sugar has dissolved, allow it to simmer for 4 minutes and then remove from the heat. Using a pastry brush, brush the sugar syrup onto the buns.
