In a small bowl, add raisins and rum. Stir to coat evenly. Add the boiling water to the bowl. Cover and allow raisins to soak and plump up; 15 minutes.
Pour raisins and liquid into a sieve to separate them. Gently press down on the raisins to strain out as much liquid as possible. Reserve the soaking liquid.
In a large bowl, whisk together 3 cups (360 grams) of bread flour with the ground cinnamon, salt, cloves, and nutmeg until well combined. Set aside.
Place warm milk in the bowl of a stand mixer. Sprinkle the yeast over the surface and gently stir. Let stand and allow the yeast to proof; 10 minutes. The mixture should be puffy (see Chef’s Tips).
Whisk the lightly beaten eggs, melted and slightly cooled butter, the Redpath® Golden Yellow Sugar, and orange zest into the yeast mixture.
Place bowl into the stand mixer fitted with the hook attachment. Add 1 cup of the flour mixture, mixing well on low speed. Add in the strained raisins and candied ginger. Add the remaining flour mixture 1 cup at a time, mixing well after each addition. Knead for 5 minutes. If after 5 minutes the dough is still wet and sticky and not pulling away from the side of the bowl, add in additional bread flour about ¼ cup at a time until dough just begins pulling away from the sides. Continue to knead dough until it forms a soft, smooth, supple ball of dough that holds its shape when held in the palm of your hand; 10 to 15 minutes.
Place the dough into a large, lightly greased bowl and cover with plastic wrap or a clean, damp, lint-free kitchen towel. Let stand in a warm, draft-free location until doubled in size; 45 minutes to an hour.
Lightly grease and line a 9 x 13-inch baking pan with parchment paper, leaving a 2-inch overhang on the longer sides.
Punch down dough.
Lightly flour a flat work surface.
If using a scale, weigh the dough and divide by 12. Each ball of dough should weigh approximately 90 grams. If a scale is not available, gently roll the dough into an even log. With a bench scraper or sharp chef’s knife, cut into 12 equal-sized pieces. Round and shape each piece of dough to form a smooth ball. Evenly arrange the rounded dough balls in the prepared baking pan into 3 rows of 4.
Cover the pan loosely with the plastic wrap or damp kitchen towel and place in a warm, draft-free location until the balls of dough are puffy and touching one another; about 45 minutes to 1 hour.
About 15 to 20 minutes into the proofing time, preheat oven to 350°F (177°C) to ensure the oven is ready when the buns have finished proofing.