# 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, added to form a thick, pipeable paste
→ Glaze
15 - 1/4 cup apricot jam or honey
16 - 1 tablespoon water
# Method:
01 - Whisk bread flour, granulated sugar, active dry yeast, salt, ground cinnamon, ground nutmeg and ground allspice together in a large mixing bowl until evenly distributed.
02 - Pour lukewarm milk, melted butter and beaten eggs into the dry mix and stir until a shaggy, sticky dough forms.
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 it is smooth and elastic.
04 - Fold in the raisins (and orange zest, if using) just until evenly distributed without overworking the dough.
05 - Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in volume, about 1 hour.
06 - Gently deflate the dough, divide it into 12 equal pieces and shape each piece into a smooth round bun by tucking seams underneath and rolling on the counter.
07 - Place the shaped buns on a parchment-lined baking tray spaced slightly apart, cover loosely and allow to proof until puffy, about 45 minutes.
08 - Preheat the oven to 375°F (190°C) while the buns are finishing their second rise.
09 - Mix the all-purpose flour with 5 to 6 tablespoons water to make a thick, pipeable paste; transfer to a piping bag or a small zip-top bag and snip the tip.
10 - Pipe a neat cross of the paste across the top of each proofed bun, applying steady pressure so the lines hold their shape during baking.
11 - Bake the buns in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and the internal temperature reaches about 190°F (88°C) when checked with an instant-read thermometer.
12 - While the buns bake, warm the apricot jam or honey with 1 tablespoon water in a small saucepan or microwave until smooth and slightly thin.
13 - Brush the warm glaze over the buns as soon as they come from the oven, then transfer to a wire rack to cool slightly before serving.
