# Components:
→ 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
# Method:
01 - Whisk together the bread flour, sugar, active dry yeast, salt, ground cinnamon, ground nutmeg and ground allspice in a large mixing bowl until evenly distributed.
02 - Add the lukewarm whole milk, melted unsalted butter and the eggs; stir until a sticky, cohesive dough forms.
03 - Knead by hand on a lightly floured surface for 8–10 minutes or use a stand mixer with a dough hook until the dough is smooth and elastic.
04 - Gently knead in the raisins (and orange zest if using) until evenly distributed without overworking the dough.
05 - Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap and let rise in a warm draft-free spot until doubled in volume, about 1 hour.
06 - Press the risen dough gently to deflate, divide into 12 equal portions and shape each piece into a smooth round by cupping and rolling on the work surface.
07 - Arrange the buns on a parchment-lined baking sheet spacing them slightly apart, cover and let rise until puffy, about 45 minutes.
08 - Preheat the oven to 375°F (190°C) while the buns undergo their final proof.
09 - Stir the all-purpose flour with enough water to form a thick, pipeable paste, transfer to a piping bag or a small zip-top bag and snip a corner.
10 - Pipe a neat cross across the top of each risen bun using the flour paste so the cross remains visible after baking.
11 - Bake the buns in the preheated oven for 20–25 minutes, or until the tops are deep golden brown and the centers register at least 190°F (88°C).
12 - While the buns bake, gently heat the apricot jam or honey with the tablespoon of water until smooth; strain if necessary. As soon as the buns come from the oven, brush them generously with the glaze.
13 - Allow buns to cool slightly on a wire rack before serving warm; store leftovers wrapped at room temperature or freeze for longer storage.
