# What You Need:
→ Dough
01 - 4 cups bread flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1 teaspoon fine sea salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground allspice
07 - 1/4 teaspoon ground nutmeg
08 - Zest of 1 large orange
09 - 1 1/4 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
# How-To Steps:
01 - In a large mixing bowl, whisk together bread flour, granulated sugar, active dry yeast, sea salt, ground cinnamon, ground allspice, ground nutmeg, and orange zest until well blended.
02 - In a separate bowl, whisk together lukewarm whole milk, melted unsalted butter, and eggs until smooth.
03 - Pour wet mixture over dry ingredients. Mix using a wooden spoon or a stand mixer fitted with a dough hook until a rough dough forms.
04 - Knead dough by hand on a floured surface or in mixer for 8 to 10 minutes, until smooth and elastic.
05 - Add currants or raisins and knead briefly to ensure even distribution.
06 - Shape dough into a ball and transfer to a lightly oiled bowl. Cover and allow to rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
07 - Punch down dough and divide into 12 equal portions. Shape each piece into a smooth ball and place on a parchment-lined baking tray, arranged closely but not touching.
08 - Cover buns loosely with a clean towel and let rise for 30 to 40 minutes until puffy.
09 - Preheat oven to 375°F.
10 - Combine all-purpose flour and water into a thick paste. Transfer the paste to a piping bag or a zip-top bag with a small corner snipped.
11 - Pipe a cross shape over each bun using the prepared paste.
12 - Bake for 22 to 25 minutes, until buns are golden brown and sound hollow when tapped.
13 - While buns are baking, whisk together powdered sugar, freshly squeezed orange juice, and orange zest until smooth.
14 - Immediately after removing buns from the oven, brush generously with orange glaze.
15 - Allow buns to cool slightly before serving.
