If I had made these in Malaysia, they would probably have contained some stout, a variety of spices and fillings. But my sister said to keep it child-friendly for her little girls, so it only has raisins and a light cardamom flavour.
I didn't follow a precise recipe. What I did was feed my starter twice. There was just over a cup of it after the second feeding to which I added an egg yolk, less than a half cup of brown sugar, ground up cardamom seeds, salt, and enough flour to mix to a soft dough. Then in went some softened butter and two cups of plumped up raisins. The dough was left to rise overnight, then I shaped nine buns, baked them without (I forgot!) an eggwash and later brushed on some jam to give them shiny tops. I would have preferred baked-in flour crosses, but my sister said to use icing instead.
I know I would have been more precise with weights and scheduling back home, but the buns turned out edible so I'm okay with them.