# What You'll 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
# Directions:
01 - Whisk bread flour, granulated sugar, yeast, fine sea salt, cinnamon, allspice, nutmeg, and orange zest in a large mixing bowl.
02 - Blend lukewarm whole milk, melted unsalted butter, and eggs together in a separate bowl.
03 - Add wet ingredients to dry mixture. Mix with a wooden spoon or dough hook until a rough dough develops.
04 - Knead the dough by hand or using a stand mixer for 8–10 minutes, until smooth and elastic.
05 - Incorporate currants or raisins and knead briefly to distribute evenly.
06 - Shape dough into a ball, transfer to a lightly oiled bowl, cover, and allow to rise in a warm spot for 1–1.5 hours, or until doubled.
07 - Punch down dough and divide into 12 equal pieces. Shape each piece into a smooth ball and place on a parchment-lined baking tray, close but not touching.
08 - Cover buns loosely with a clean towel and let rise for 30–40 minutes until puffy.
09 - Set oven temperature to 375°F.
10 - Mix all-purpose flour and water to a thick, pipeable consistency. Fill a piping bag or zip-top bag with the paste.
11 - Pipe a cross over each bun using your prepared paste.
12 - Bake for 22–25 minutes, until golden brown and hollow-sounding when tapped.
13 - Whisk powdered sugar, orange juice, and orange zest together to form a smooth glaze.
14 - Brush buns with orange glaze immediately after baking.
15 - Allow buns to cool slightly before serving.
