Step 1
Stir 1/4 cup milk yeast and 1 teaspoon sugar together in a small bowl; let stand until foamy about 5 minutes.
Step 2
Whisk 3 cups flour 1/4 cup white sugar salt cinnamon allspice cloves and nutmeg together in a large bowl. Stir yeast mixture 1/2 cup milk softened butter and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
Step 3
Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead incorporating additional flour as needed until tacky but not sticking to fingers about 10 minutes. Form dough into a ball.
Step 4
Place dough in a large lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume about 2 hours.
Step 5
Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume about 40 minutes.
Step 6
Preheat oven to 400 degrees F (200 degrees C).
Step 7
Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
Step 8
Bake in the preheated oven until lightly browned about 12 minutes. Remove to cool completely on a wire rack about 15 minutes.
Step 9
Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.