# Components:
→ Dough
01 - 4 cups (500 g) bread flour
02 - 1/4 cup (50 g) granulated sugar
03 - 2 1/4 tsp (7 g) active dry yeast
04 - 1 tsp salt
05 - 2 tsp ground cinnamon
06 - 1/2 tsp ground nutmeg
07 - 1/4 tsp ground allspice
08 - 1 cup (240 ml) whole milk, lukewarm
09 - 1/4 cup (60 ml) unsalted butter, melted
10 - 2 large eggs, room temperature
11 - 1 cup (150 g) raisins or currants
12 - Zest of 1 orange (optional)
→ Cross Paste
13 - 1/2 cup (60 g) all-purpose flour
14 - 5–6 tbsp water
→ Glaze
15 - 1/4 cup (60 g) apricot jam or honey
16 - 1 tbsp water
# Method:
01 - In a large bowl, combine flour, sugar, yeast, salt, cinnamon, nutmeg, and allspice. Mix well.
02 - Add lukewarm milk, melted butter, and eggs. Mix until a sticky dough forms.
03 - Knead by hand or with a stand mixer (dough hook) for 8–10 minutes until smooth and elastic.
04 - Add raisins (and orange zest, if using), kneading just to incorporate.
05 - Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
06 - Punch down dough and divide into 12 equal pieces. Shape each into a smooth ball.
07 - Place buns on a parchment-lined baking tray, spaced slightly apart. Cover and let rise for 45 minutes, until puffy.
08 - Preheat oven to 375°F (190°C).
09 - Mix flour and water for the cross paste to a thick, pipeable consistency. Transfer to a piping bag or small zip-top bag, snip the tip, and pipe a cross over each bun.
10 - Bake for 20–25 minutes, or until golden brown.
11 - While baking, heat jam (or honey) with water until smooth.
12 - Brush warm buns with glaze as soon as they come out of the oven.
13 - Cool slightly before serving.
