# What you'll need:
→ Dough
01 - 4 cups bread flour
02 - 1/3 cup granulated sugar
03 - 2 and 1/4 teaspoons active dry yeast
04 - 1 teaspoon fine sea salt
05 - 1 and 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 and 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
# 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 until evenly blended.
02 - In a separate bowl, blend lukewarm whole milk, melted unsalted butter, and eggs until smooth.
03 - Pour the wet mixture into the dry ingredients. Mix with a wooden spoon or mixer with a dough hook until a rough dough comes together.
04 - Knead by hand or in a stand mixer for 8 to 10 minutes, resulting in a smooth and elastic texture.
05 - Integrate currants or raisins, kneading briefly to distribute them evenly throughout the dough.
06 - Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm area for 1 to 1.5 hours until doubled in size.
07 - Punch down the risen dough, divide into 12 even portions, and shape each piece into a smooth ball. Arrange on a parchment-lined baking tray, positioned closely but not touching.
08 - Cover loosely with a kitchen towel and allow to rise for 30 to 40 minutes until puffy.
09 - Preheat oven to 375°F.
10 - Mix all-purpose flour and water to achieve a thick, pipeable paste. Transfer to a piping bag or zip-top bag; pipe a cross over each bun.
11 - Bake for 22 to 25 minutes until golden brown and hollow-sounding when tapped.
12 - While buns are baking, whisk powdered sugar, orange juice, and orange zest to form a smooth glaze.
13 - Immediately after removing buns from the oven, brush generously with orange glaze.
14 - Allow buns to cool slightly before presenting.
