1. Soak the raisins in a bowl and cover with boiling water for about an hour, drain, set aside. 2. Add the milk, sugar and yeast to a jug and mix well. Set aside for 15-20 min or until the mixture starts to foam on the surface. 3. Add the flour, orange zest, cinnamon, aniseed and salt to a large mixing bowl and mix. Make a well in the centre and add the yeast mixture. Add the eggs, melted butter and VDC Raisins. Mix with a fork until a sticky dough forms. 4. Tip the dough onto a flour strewn surface and knead until smooth and elastic. Form a ball and place in a clean bowl. Cover with a damp cloth and leave to rise for about an hour or until doubled in size. 5. Preheat the oven to 180°C. Add the cold butter and knead until completely incorporated. Put the dough back into the bowl, cover with the cloth and set aside to rise for another 30 min. 6. Divide the dough into 16-18 equal pieces. Roll into balls and snuggly arrange in the bread tins. Cover with a cloth again and leave to rise for another 30 min. 7. Brush the tops of the buns with milk and bake for 40-45 min or until golden, risen and cooked. Drizzle with the honey as soon as the buns are done. Leave to cool in the tins for 10 min. 8. Carefully tip out the buns on a wire rack and leave to cool completely. Serve with farm butter and fresh figs.