# What You’ll Need:
→ Dough
01 - 4 cups bread flour
02 - 1/3 cup granulated sugar
03 - 2¼ teaspoons active dry yeast
04 - 1 teaspoon fine sea salt
05 - 1½ teaspoons ground cinnamon
06 - ½ teaspoon ground allspice
07 - ¼ teaspoon ground nutmeg
08 - Zest of 1 large orange
09 - 1¼ cups whole milk, lukewarm
10 - 1/4 cup unsalted butter, melted
11 - 2 large eggs, room temperature
12 - 1 cup currants or raisins
→ Cross Paste
13 - 1/2 cup all-purpose flour
14 - 1/3 cup water
→ Orange Glaze
15 - 1 cup powdered sugar
16 - 2–3 tablespoons freshly squeezed orange juice
17 - 1/2 teaspoon orange zest
# How-To:
01 - Whisk bread flour, granulated sugar, yeast, salt, cinnamon, allspice, nutmeg, and orange zest in a large mixing bowl.
02 - In a separate bowl, blend lukewarm milk, melted butter, and eggs until well combined.
03 - Add wet mixture to dry ingredients and mix with a wooden spoon or dough hook until a rough dough develops.
04 - Knead by hand or with a stand mixer for 8–10 minutes until smooth and elastic.
05 - Incorporate currants or raisins and knead briefly to distribute evenly.
06 - Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm environment for 1–1.5 hours until doubled in volume.
07 - Punch down dough and divide into 12 equal pieces. Form each into a smooth ball and arrange closely on a parchment-lined baking tray.
08 - Cover buns loosely with a clean towel and proof for 30–40 minutes until puffy.
09 - Preheat oven to 375°F.
10 - Mix all-purpose flour and water to create a thick, pipeable paste. Transfer to a piping bag or zip-top bag with a small corner snipped.
11 - Pipe a cross atop each bun just before baking.
12 - Bake for 22–25 minutes until golden and hollow-sounding when tapped.
13 - During baking, whisk powdered sugar, orange juice, and zest for the glaze.
14 - Brush buns generously with orange glaze immediately as soon as hot from the oven.
15 - Allow buns to cool slightly before serving.
