Measure flour accurately. Overfill the measuring cup loosely with flour. Tap it down and with a flat end of knife, cut it at the rim.
In a large mixing bowl, combine 1 cup of flour, yeast, sugar, salt, milk powder together. Give it a whisk.
Add the raisins and mixed peels. Mix again.
Warm milk to temperature of 110-115 deg f (or when finger dipped in milk, should feel warm to touch). (I microwaved the milk for 1 minute and 10 seconds).
Combine oil/butter with milk. Add milk to the flour mixture and stir with wooden/silicone spatula. Add remaining flour 1/4 cup at a time till the dough comes together.
Add water little a time if the mixture looks dry or still isn't formed as a dough. (Eyeball the water addition). The dough should be of sticky consistency and soft.
Transfer the dough to flour dusted clean work surface. Knead the dough for 10-15 minutes till its smooth.
Gather the dough in a round shape. Apply oil to the the dough and transfer it to a well oiled deep bowl to rest and rise for 1-1/2 hours.
Cover the bowl with cling film or kitchen napkin. Keep the bowl in a warm place to rise. (For colder climate, the dough may not rise sufficiently or its very slow process. In that case, heat oven to lowest temperature for 10 minutes. Place the dough in the oven till its risen).
Once the dough has doubled in size, punch it down gently and gather the dough together again.
With a sharp knife, cut it in equal sized wedges (I got 12).
Gather the ends of each wedge and bring it together in a round ball. Pinch the ends together and tuck them beneath the round ball that's formed. Rotate the ball with your palm in a circular manner making sure the tucked edges are on the bottom.
Line a baking tray or rectangular baking pan with ovenproof parchment paper.
Place the dough balls on the pan arranging them three in a row with at least 1-/2" gap between them.
Again cover these balls with cling film and leave them to rise for 45 minutes in a warm place (not oven).
Meanwhile preheat oven to 200 deg c (425 deg f). Brush these balls with the prepared glaze.
Bake for 15 minutes and remove from oven. Rest them for 5 minutes on the tray and then transfer to wire rack to cool.
Serve with honey walnut cream cheese.
For Honey Walnut Cream Cheese: Soften the cream cheese either on the kitchen counter or microwave for 30 seconds.
Mix all the ingredients together.
