# Components:
→ 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
# Method:
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 wet ingredients to the dry mixture. Mix with a wooden spoon or dough hook until a rough dough forms.
04 - Knead the dough by hand or in a mixer for 8–10 minutes, until smooth and elastic.
05 - Incorporate currants or raisins and knead briefly to distribute evenly throughout the dough.
06 - Shape dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in volume.
07 - Punch down dough and divide into 12 equal portions. Shape each piece into a smooth ball and arrange on a parchment-lined baking tray, close together but not touching.
08 - Cover the tray loosely with a clean towel and allow the buns to rise for 30–40 minutes, until noticeably puffy.
09 - Preheat oven to 375°F.
10 - Mix all-purpose flour and water to a thick, pipeable consistency. Transfer the paste to a piping bag or zip-top bag with a small corner snipped.
11 - Pipe a cross shape over each bun.
12 - Bake for 22–25 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
13 - While the buns bake, whisk powdered sugar, freshly squeezed orange juice, and orange zest to create a fragrant glaze.
14 - As soon as the buns are removed from the oven, brush generously with orange glaze while still warm.
15 - Allow the buns to cool slightly before serving.
