In the stand up mixer whisk the lukewarm milk, honey and active sourdough starter to combine. Add the sugar, butter, vanilla, egg, salt, cinnamon, nutmeg, allspice and 1 cup (130grams) of flour.
Start to knead, then add the remaining flour and continue to knead for 3 minutes. Add the raisins and knead for another 3 minutes. The dough should be a little sticky but still pull away from sides of the bowl. (if the dough is too dry then add a tablespoon of lukewarm milk at a time)*.
Move to a lightly floured flat surface and form into a ball.
Place the dough in a lightly oiled bowl turning the dough to coat on all sides, cover with plastic wrap or a clean tea towel and let rise in a warm draft free area for 4-6 hours or until doubled in bulk.
Gently shape the dough into a loaf shape, (do not ever punch down, sourdough dough, your sourdough has spent hours developing and increasing in size, punching it down will only undo all that work!)
Place the dough in a lightly greased loaf pan cover and let rise in a warm draft free area for 2-3 hours or until puffy.
Pre-heat oven to 350F (180C).
Once the dough has risen, place the paste in a piping bag with the small round tip, pipe a cross down the middle lengthwise and 3-4 lines across. Bake for approximately 35-45 minutes or until the bread is baked. If the bread is browning too much, cover with foil and continue baking.
Immediately move the baked dough to a wire rack to cool. While the bread is still warm you can brush it with the glaze. Let cool completely before serving.