# 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 (about 110°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, adjusted to a thick pipeable paste
→ Glaze
15 - 1/4 cup apricot jam or honey
16 - 1 tablespoon water
# How to Make It:
01 - Whisk together the bread flour, granulated sugar, active dry yeast, salt, ground cinnamon, ground nutmeg, and ground allspice in a large bowl until evenly distributed.
02 - Pour in the lukewarm whole milk, melted butter, and beaten eggs; stir until a rough, slightly sticky dough forms.
03 - Knead by hand on a lightly floured surface or with a stand mixer fitted with a dough hook for 8 to 10 minutes, until the dough is smooth and elastic.
04 - Fold in the raisins (and orange zest if using) just until evenly distributed through the dough without overworking.
05 - Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean towel, and leave in a warm draft-free spot until doubled in size, about 1 hour.
06 - Gently deflate the dough, divide into 12 equal pieces, and shape each piece into a smooth round by tucking edges underneath to create surface tension.
07 - Place the shaped buns on a parchment-lined baking sheet, spacing them slightly apart; cover loosely and proof until puffy, about 45 minutes.
08 - Stir the all-purpose flour with enough cold water to form a thick, pipeable paste; transfer to a piping bag or a small resealable bag and snip a tiny corner.
09 - When the buns have puffed, pipe a neat cross of the flour paste across the top of each bun.
10 - Preheat the oven to 375°F.
11 - Bake the buns for 20 to 25 minutes, rotating the tray if necessary, until the tops are golden brown and the internal temperature registers around 190°F when tested.
12 - While the buns bake, gently heat the apricot jam or honey with the tablespoon of water until smooth and fluid; strain if any solids remain.
13 - Brush the warm buns immediately with the warm glaze to give them shine and a tender crust; cool on a wire rack for a few minutes before serving.
