1 and 1/2 cup milk Luke warm
1/2 cup sugar
1TBSP active dry yeast
4 and 1/2 cups flour
1/2 tsp salt
1/2 tsp nutmeg spice
2eggs
4TBSP butter unsalted (softened)
1 cup raisins soaked in rum(I soaked them in water)

For syrup glaze
1/4 cup water
1/4 cup sugar

For cross
1/4 cup flour
Water(kale ngamehlo)

Method
-in a small bowl combine Luke warm milk, sugar and yeast stir and let it rest for 10 minutes, you will notice bubbles foaming or rather becomes frothy(njengo tshwala besizulu)

-In. Separate bowl mix flour, nutmeg and salt mix them well until combined.

-Add eggs to the yeast mixture mix with flour and knead (xova) for 5minutes then add raisins if ur dough is too wet u can add flour, your dough should be soft and elastic you will know that irt is done when it does not stick in your hands. 
-Then in a clean separate bigger bowl add about Tablespoon of oil make sure that it gets all over your dish then make a round dough and cover with cling wrap let it rest for couple of hours until it becomes doubled the size. Yo can shove it back and let it rise again for a perfect outcome. Then make small rounds put them in your prepared pan and mix flour and water to make a cross over and let them rise kancane before baking them bake in a preheated oven of 180degrees. 
-When they are brown take them out and brush them with water and sugar voil a enjoy.

Credit: Slungile Maka Bhoyo Mbatha