# 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 - 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 make it:
01 - Whisk bread flour, granulated sugar, yeast, salt, cinnamon, allspice, nutmeg, and orange zest in a large bowl.
02 - Combine lukewarm milk, melted butter, and eggs in a separate bowl.
03 - Add the wet mixture to the dry ingredients and mix with a spoon or dough hook until a rough dough forms.
04 - Knead by hand or with a mixer for 8 to 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 area for 1 to 1.5 hours until doubled.
07 - Punch down the dough and divide into 12 equal portions. Shape each piece into a smooth ball and place on a parchment-lined baking tray, spaced closely but not touching.
08 - Cover loosely with a clean towel and let rise for 30 to 40 minutes until puffy.
09 - Preheat oven to 375°F.
10 - Mix all-purpose flour and water until thick. 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 to 25 minutes until golden brown and hollow sounding when tapped.
13 - Whisk together powdered sugar, orange juice, and orange zest to form a smooth glaze.
14 - Brush buns with orange glaze immediately after baking.
15 - Cool slightly before serving.
