In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, salt, lemon zest, cinnamon, nutmeg, allspice, eggs, butter, honey, and the sponge.
Mix on low speed for 4 minutes.
Increase speed to high for 4 minutes.
Add lemon peel and raisins.
Mix on low speed or by hand until combined.
Place dough in a clean glass bowl.
Proof at warm room temperature (80° F) for 1 hour, or until nearly doubled in bulk. If not using a proofing box with a water tray, make sure to cover the dough with plastic wrap.
Line 3 sheet pans with parchment paper. Set aside.
Divide the dough into 2 ounce portions, forming into rounds as you go.
Cover with a tea towel or plastic wrap.
Let rest 15 minutes.
While dough is resting, make egg wash by whisking together the egg and the water in a small bowl.
Reshape each piece of dough into a tight ball.
Place 3 inches apart on prepared pans.
Brush with egg wash.
Cover with plastic wrap that has been sprayed with cooking spray.
Heat oven to 375° F.
Allow dough to rise in a warm place for 45 minutes.
Brush again with egg wash.
Allow to dry for 5 minutes.