# What You'll Need:
→ Dough
01 - Bread flour — 4 cups
02 - Granulated sugar — 1/4 cup
03 - Active dry yeast — 2 1/4 teaspoons
04 - Fine salt — 1 teaspoon
05 - Ground cinnamon — 2 teaspoons
06 - Ground nutmeg — 1/2 teaspoon
07 - Ground allspice — 1/4 teaspoon
08 - Whole milk, lukewarm (about 105–115°F) — 1 cup
09 - Unsalted butter, melted — 1/4 cup
10 - Large eggs, room temperature — 2
11 - Raisins or currants — 1 cup
12 - Orange zest (optional) — zest of 1 orange
→ Cross Paste
13 - All-purpose flour — 1/2 cup
14 - Cold water — 5 to 6 tablespoons
→ Glaze
15 - Apricot jam or honey — 1/4 cup
16 - Water — 1 tablespoon
# Step-by-Step Directions:
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 - Pour lukewarm milk, melted butter and beaten eggs into the dry ingredients; stir with a spatula until a sticky mass forms.
03 - Knead the dough by hand on a lightly floured surface or with a stand mixer fitted with a dough hook for 8–10 minutes, until the dough is smooth and elastic.
04 - Gently fold in the raisins (and orange zest if using) until evenly distributed throughout the dough, taking care not to overwork.
05 - Transfer the dough to a lightly greased 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 - Punch down the risen dough and divide it into 12 equal pieces; shape each piece into a smooth ball by cupping and rolling under your palm.
07 - Arrange the rolls on a parchment-lined baking sheet, spaced slightly apart; cover and allow to rise until puffy, about 45 minutes.
08 - Preheat the oven to 375°F (190°C) with a rack in the center position while the buns complete their second rise.
09 - Mix the all-purpose flour with 5–6 tablespoons cold water to form a thick, pipeable paste; transfer to a piping bag or a small resealable bag and snip a small corner.
10 - Pipe a white cross across the top of each risen bun using the flour paste, applying steady pressure to create even lines.
11 - Bake the tray for 20–25 minutes, rotating once if needed, until the buns are deep golden on top and sound hollow when tapped.
12 - While the buns bake, warm the apricot jam or honey with 1 tablespoon water in a small saucepan or microwave until smooth and fluid.
13 - Brush the hot buns with the warm glaze as soon as they come from the oven; allow to cool slightly on a rack before serving.
