# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1 teaspoon fine salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground allspice
08 - 1 cup whole milk, lukewarm
09 - 1/4 cup unsalted butter, melted
10 - 2 large eggs, room temperature
11 - 1 cup raisins or currants
12 - Zest of 1 orange (optional)
→ Cross paste
13 - 1/2 cup all-purpose flour
14 - 5 to 6 tablespoons water
→ Glaze
15 - 1/4 cup apricot jam or honey
16 - 1 tablespoon water
# How-To Steps:
01 - In a large mixing bowl, whisk together the bread flour, granulated sugar, active dry yeast, salt, ground cinnamon, ground nutmeg and ground allspice until evenly distributed.
02 - Pour the lukewarm milk, melted butter and eggs into the dry mixture and stir until a sticky dough forms, ensuring no large pockets of dry flour remain.
03 - Knead the dough by hand on a lightly floured surface or with a stand mixer fitted with a dough hook for 8 to 10 minutes, until the dough is smooth, elastic and slightly tacky.
04 - Gently fold in the raisins (and orange zest if using) until evenly distributed, taking care not to overwork the dough.
05 - Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60 minutes.
06 - Punch down the risen dough, divide it into 12 equal pieces, and shape each piece into a smooth ball by tucking the edges under and rolling on the work surface.
07 - Place the shaped buns on a parchment-lined baking sheet, spaced slightly apart, cover loosely and allow to rise until puffy, about 45 minutes.
08 - Preheat the oven to 375°F while the buns complete their second rise so the oven is at temperature when ready to bake.
09 - Mix the 1/2 cup all-purpose flour with 5 to 6 tablespoons water to form a thick, pipeable paste; transfer to a piping bag or a small zip-top bag and snip a small corner.
10 - Pipe a cross of the paste across the top of each risen bun, applying steady pressure for clean lines.
11 - Bake the buns in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and an internal temperature near the center reaches about 190°F.
12 - While the buns bake, warm the apricot jam or honey with 1 tablespoon water until smooth. Brush the warm glaze over the buns immediately as they come out of the oven.
13 - Transfer the glazed buns to a wire rack and allow them to cool slightly so the glaze sets; serve warm or at room temperature.
