# Ingredient list:
→ 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 (about 105–115°F)
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
# Step-by-step guide:
01 - Whisk together the bread flour, sugar, active dry yeast, salt, cinnamon, nutmeg and allspice in a large bowl until evenly distributed.
02 - Pour in the lukewarm milk, melted butter and eggs; stir until a sticky mass forms and no large dry pockets 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 texture is smooth and elastic.
04 - Gently fold the raisins (and orange zest, if using) into the dough until evenly incorporated, taking care not to overwork.
05 - Transfer the dough to a lightly greased bowl, cover with plastic or a damp towel and let it rise in a warm draft-free place until doubled in volume, about 1 hour.
06 - Punch down the risen dough and divide it into 12 equal pieces; shape each piece into a smooth round by tucking the edges underneath and rolling on the work surface.
07 - Place the shaped buns on a parchment-lined baking tray, spacing them slightly apart. Cover loosely and allow to proof until puffy, approximately 45 minutes.
08 - Preheat the oven to 375°F (190°C) with a rack positioned in the middle.
09 - Stir the all-purpose flour with 5 to 6 tablespoons of 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 straight cross over the top of each proofed bun, applying steady pressure to create visible, even lines.
11 - Bake the buns for 20 to 25 minutes, rotating the tray if necessary, until the tops are golden brown and an internal temperature approaches 190°F (88°C).
12 - While the buns bake, warm the apricot jam or honey with 1 tablespoon of water over low heat and strain if needed to create a smooth glaze.
13 - Brush the warm buns with the glaze immediately after they come from the oven. Allow to cool slightly on a rack before serving.
