# What You 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 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 unsalted butter and beaten eggs; stir 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 smooth and elastic.
04 - Work the raisins (and orange zest, if using) into the dough until evenly incorporated, taking care not to over-knead.
05 - Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled in volume, about 1 hour.
06 - Gently deflate the risen dough, divide into 12 equal portions and shape each portion into a smooth ball by rotating under cupped palm to create surface tension.
07 - Arrange the buns on a parchment-lined baking tray spaced slightly apart, cover loosely and let rise until puffy, about 45 minutes.
08 - Preheat the oven to 375°F (190°C) while the buns complete their second rise.
09 - Stir the all-purpose flour with 5 to 6 tablespoons water until it reaches a thick, pipeable paste; transfer to a piping bag or a small resealable bag and snip a corner.
10 - Pipe a neat cross across the top of each risen bun with the prepared paste, applying steady pressure for continuous lines.
11 - Bake the buns in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and the centers 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, then transfer to a rack to cool slightly before serving.
