Mixing the dough: In a 6 quart bowl combine starter, water, butter, eggs, 1/2 of the flour, Stevia, and vital wheat gluten. Mix well until the ingredients are well combined (I use a Danish Dough Whisk) . Add remaining flour, raisins, spices, and salt. Mix well. Cover the bowl and allow it to ferment for 1 hour. Remove the lid. Do one set of stretch and folds. Do 3 more sets of stretch and folds within the next 4 hours. Shaping: After the dough has fermented for 5 hours counting from the time you mixed it, it is ready to shape. Using just a bit of oil on your hands, shape the dough into 15 buns. I lay them in a 9 x 13 inch glass baking pan. I cover the pan with plastic warp while the buns are proofing. This helps to keep the top of the dough from drying out and they will rise better. Baking: Preheat oven to 350 degrees F. When oven is preheated, place proofed buns in the oven. Bake for 20-22 minutes. Remove from oven and allow buns to cool. Frosting: Blend the frosting together until smooth. Pipe over the buns in a cross. 15 buns.

You can use an electric mixer to mix/knead the dough. I would knead it for 5 minutes using a mixer. Allow it to ferment 5 hours after you have kneaded. Then shape the buns and allow to proof for 2 more hours.