# 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 to 3 tablespoons freshly squeezed orange juice
17 - 1/2 teaspoon orange zest
# Directions:
01 - Whisk together bread flour, granulated sugar, yeast, salt, ground cinnamon, ground allspice, ground nutmeg, and orange zest in a large mixing bowl.
02 - In a separate bowl, combine lukewarm milk, melted unsalted butter, and room temperature eggs.
03 - Add the wet mixture to dry ingredients and mix with a wooden spoon or dough hook until a shaggy dough forms.
04 - Knead by hand or with a stand mixer for 8 to 10 minutes, until the dough is smooth and elastic.
05 - Add currants or raisins and knead briefly until evenly distributed.
06 - Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours or until doubled in size.
07 - Punch down dough, divide into 12 equal pieces, shape each into a smooth ball, and arrange closely on a parchment-lined baking tray.
08 - Cover loosely with a clean towel and let rise for 30 to 40 minutes, until buns are puffy.
09 - Preheat oven to 375°F.
10 - Mix all-purpose 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 before baking.
12 - Bake buns for 22 to 25 minutes, or until golden brown and hollow-sounding when tapped.
13 - While buns bake, whisk powdered sugar, freshly squeezed orange juice, and orange zest to make glaze.
14 - Immediately upon removing buns from the oven, brush generously with orange glaze.
15 - Allow buns to cool slightly before serving.
