# 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
→ Glaze
15 - 1/4 cup apricot jam or honey
16 - 1 tablespoon water
# How To Make It:
01 - Whisk together bread flour, granulated sugar, active dry yeast, salt, cinnamon, nutmeg and allspice in a large mixing bowl until evenly distributed.
02 - Pour in lukewarm milk, melted butter and eggs; stir with a wooden spoon or paddle 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 to 10 minutes until the dough is smooth, elastic and slightly tacky.
04 - Flatten the dough slightly, scatter the raisins (and orange zest if using) over the surface and fold the dough to incorporate them evenly without overworking.
05 - Transfer the dough to a lightly greased bowl, cover with a clean towel or plastic wrap and let it rise in a warm draft-free place until doubled in volume, about 1 hour.
06 - Gently deflate the dough, divide it into 12 equal pieces and shape each portion into a smooth round by cupping and rolling under your palm.
07 - Place the shaped buns on a parchment-lined baking sheet, leaving a little space between them; cover loosely and let rise until noticeably puffy, about 45 minutes.
08 - Preheat the oven to 375°F. Stir the all-purpose flour with 5 to 6 tablespoons of water to a thick, pipeable paste and transfer to a piping bag or small resealable bag with the corner snipped.
09 - Pipe a neat cross of the paste across the top of each risen bun, applying steady pressure to form straight lines.
10 - Bake the tray in the preheated oven for 20 to 25 minutes, rotating once if necessary, until the tops are golden brown and the internal structure is set.
11 - While the buns bake, warm the apricot jam or honey with 1 tablespoon of water in a small saucepan or microwave until smooth and pourable.
12 - Brush the hot buns immediately with the warmed glaze for a shiny finish; transfer to a wire rack and allow to cool slightly before serving.
13 - Serve warm with butter or allow to cool completely and toast slices the next day; store leftovers in the freezer for longer keeping.
