# What You’ll Need:
→ Dough
01 - 4 cups (500 g) bread flour
02 - 1/3 cup (65 g) granulated sugar
03 - 2¼ tsp (7 g) active dry yeast
04 - 1 tsp fine sea salt
05 - 1½ tsp ground cinnamon
06 - ½ tsp ground allspice
07 - ¼ tsp ground nutmeg
08 - Zest of 1 large orange
09 - 1¼ cups (300 ml) whole milk, lukewarm
10 - 1/4 cup (60 g) unsalted butter, melted
11 - 2 large eggs, room temperature
12 - 1 cup (150 g) currants or raisins
→ Cross Paste
13 - 1/2 cup (60 g) all-purpose flour
14 - 1/3 cup (80 ml) water
→ Orange Glaze
15 - 1 cup (120 g) powdered sugar
16 - 2–3 tbsp freshly squeezed orange juice
17 - 1/2 tsp orange zest
# How To Make It:
01 - In a large mixing bowl, whisk together bread flour, sugar, yeast, salt, cinnamon, allspice, nutmeg, and orange zest.
02 - In a separate bowl, combine lukewarm milk, melted butter, and eggs.
03 - Add wet ingredients to the dry mixture. Mix with a wooden spoon or dough hook until a rough dough forms.
04 - Knead by hand or mixer for 8–10 minutes, until smooth and elastic.
05 - Add 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 place for 1–1.5 hours, or until doubled in size.
07 - Punch down dough and divide into 12 equal pieces. Shape each into a smooth ball and arrange on a parchment-lined baking tray, close together but not touching.
08 - Cover loosely with a clean towel and let rise for another 30–40 minutes, until puffy.
09 - Preheat oven to 375°F (190°C).
10 - Mix flour and water for the cross paste to a thick, pipeable consistency. Transfer to a piping bag or zip-top bag with a small corner snipped.
11 - Pipe a cross over each bun.
12 - Bake for 22–25 minutes, or until golden brown and hollow-sounding when tapped.
13 - While buns bake, whisk powdered sugar, orange juice, and orange zest to make glaze.
14 - As soon as buns come out of the oven, brush generously with orange glaze.
15 - Cool slightly before serving.
