# Needed Ingredients:
→ 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, adjust to a thick pipeable paste
→ Glaze
15 - 1/4 cup apricot jam or honey
16 - 1 tablespoon water
# Preparation Steps:
01 - Whisk together bread flour, granulated sugar, active dry yeast, fine salt, ground cinnamon, ground nutmeg and ground allspice in a large mixing bowl until evenly distributed.
02 - Add lukewarm whole milk, melted unsalted butter and beaten eggs to the dry mix; fold until a sticky mass forms.
03 - Turn the dough onto a lightly floured surface or fit a stand mixer with a dough hook and knead for 8 to 10 minutes until the dough is smooth and elastic.
04 - Gently knead in the raisins (and orange zest if using) until evenly distributed, taking care not to overwork the dough.
05 - Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp cloth, and let rise in a warm draft-free spot until doubled in size, approximately 60 minutes.
06 - Punch down the dough, divide into 12 equal portions, and shape each portion into a smooth ball by stretching the surface tension on the underside.
07 - Place the shaped buns on a parchment-lined baking tray spaced slightly apart, cover loosely and proof until puffy, about 45 minutes.
08 - Preheat the oven to 375°F (190°C) while the buns complete their second rise.
09 - Whisk together the all-purpose flour with 5 to 6 tablespoons of water to form a thick, pipeable paste; transfer to a piping bag or resealable bag and snip a small corner.
10 - Pipe a white cross across the top of each proofed bun using the prepared paste, applying steady pressure for uniform lines.
11 - Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and an internal thermometer reads around 190°F (88°C).
12 - While the buns bake, gently heat the apricot jam or honey with 1 tablespoon of water until smooth; strain if desired for a clear finish.
13 - Brush the hot buns with the warm glaze as soon as they emerge from the oven; cool slightly on a rack before serving.
