After fiddling around with my raisin bun recipe, and a small, fortuitous accident with yeast, I have at last found a combination that makes perfect raisin bread. Tall, soft, sticky on top. For my buns I use candied citrus peel, but not here - and I also added powdered ginger to this recipe.
If you'd rather have buns, of course, just break off bun shapes after the second rising and and arrange them on a baking sheet, about an inch apart, or perhaps even in small foil trays, which will contain the rising buns nicely in sets of six or so. This recipe would make about 12 buns.