# What You 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 - ¼ cup unsalted butter, melted
11 - 2 large eggs, room temperature
12 - 1 cup currants or raisins
→ Cross Paste
13 - ½ cup all-purpose flour
14 - ⅓ cup water
→ Orange Glaze
15 - 1 cup powdered sugar
16 - 2–3 tablespoons freshly squeezed orange juice
17 - ½ teaspoon orange zest
# How to Make It:
01 - Whisk together bread flour, granulated sugar, yeast, sea salt, cinnamon, allspice, nutmeg, and orange zest in a large mixing bowl.
02 - In a separate bowl, blend lukewarm whole milk, melted butter, and eggs until thoroughly mixed.
03 - Add wet mixture to dry ingredients. Mix with a wooden spoon or dough hook until a rough dough develops.
04 - Knead by hand or mixer for 8–10 minutes, until dough is smooth and elastic.
05 - Add currants or raisins and knead briefly to evenly distribute.
06 - Shape dough into a ball. Place in a lightly oiled bowl, cover, and let rise in a warm area for 1–1.5 hours, or until doubled in volume.
07 - Punch down dough. Divide into 12 equal portions and shape each into a smooth ball. Arrange closely on a parchment-lined baking tray.
08 - Cover loosely with a clean towel and allow buns to rise for 30–40 minutes until puffy.
09 - Set oven temperature to 375°F (190°C).
10 - Mix all-purpose flour and water to make a thick, pipeable paste. Transfer to a piping bag or zip-top bag with corner snipped.
11 - Pipe a cross pattern over each bun using the paste.
12 - Bake for 22–25 minutes, until buns are golden brown and sound hollow when tapped.
13 - While buns bake, whisk powdered sugar, orange juice, and orange zest to create smooth glaze.
14 - Brush buns with orange glaze immediately after baking.
15 - Allow buns to cool slightly before serving.
