# Ingredient list:
→ 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
# Step-by-Step Guide:
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 to 10 minutes, until smooth and elastic.
05 - Add currants or raisins and knead briefly to distribute them evenly throughout the dough.
06 - Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1½ hours or until doubled in size.
07 - Punch down dough and divide into 12 equal portions. Shape each into a smooth ball and arrange on a parchment-lined baking tray, closely positioned but not touching.
08 - Cover loosely with a clean towel and let rise for another 30 to 40 minutes, until puffy.
09 - Preheat oven to 375°F.
10 - Mix all-purpose flour and water to achieve 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 using the prepared paste.
12 - Bake for 22 to 25 minutes, or until buns are golden brown and sound hollow when tapped.
13 - While buns bake, whisk powdered sugar, orange juice, and orange zest to combine into a smooth glaze.
14 - As soon as buns are removed from the oven, brush generously with orange glaze.
15 - Allow buns to cool slightly before serving.
