# 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 - In a large mixing bowl, whisk together bread flour, granulated sugar, active dry yeast, fine sea salt, ground cinnamon, ground allspice, ground nutmeg, and orange zest.
02 - In a separate bowl, combine lukewarm whole milk, melted unsalted butter, and room temperature eggs.
03 - Add the wet mixture to the dry ingredients and mix with a wooden spoon or dough hook until a rough dough forms.
04 - Knead the dough by hand or using a stand mixer with dough hook for 8 to 10 minutes, until it becomes smooth and elastic.
05 - Add currants or raisins and knead briefly to distribute evenly throughout the dough.
06 - Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm area for 1 to 1.5 hours, or until doubled in size.
07 - Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball and arrange closely together on a baking tray lined with parchment paper.
08 - Cover the dough balls loosely with a clean towel and allow to rise again for 30 to 40 minutes, until puffy.
09 - Preheat the oven to 375°F.
10 - Mix all-purpose flour and water in a bowl to achieve a thick, pipeable paste. Transfer to a piping bag or zip-top bag with a small corner snipped.
11 - Pipe a cross over each bun on the baking tray.
12 - Bake for 22 to 25 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom.
13 - While buns bake, whisk powdered sugar, freshly squeezed orange juice, and orange zest to produce a smooth glaze.
14 - As soon as the buns come out of the oven, brush generously with orange glaze using a pastry brush.
15 - Allow buns to cool slightly before serving.
