# What You Need:
→ Dough
01 - 4 cups bread flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant yeast
04 - 1 tsp ground cinnamon
05 - 1/2 tsp ground allspice
06 - 1/2 tsp ground nutmeg
07 - 1/2 tsp salt
08 - 1/2 cup whole milk, lukewarm
09 - 1/2 cup water, lukewarm
10 - 1/4 cup unsalted butter, melted
11 - 2 large eggs, room temperature
12 - 3/4 cup mixed dried fruit (currants, raisins, candied orange peel)
13 - Zest of 1 orange
14 - Zest of 1 lemon
→ Cross Paste
15 - 1/3 cup all-purpose flour
16 - 3 to 4 tbsp water
→ Citrus Glaze
17 - 1/2 cup powdered sugar
18 - 2 tbsp freshly squeezed orange juice
19 - 1 tbsp lemon juice
# Directions:
01 - In a large bowl, combine bread flour, granulated sugar, instant yeast, ground cinnamon, ground allspice, ground nutmeg, and salt.
02 - In a separate bowl, whisk together lukewarm whole milk, lukewarm water, melted unsalted butter, and room temperature eggs until combined.
03 - Pour wet ingredients into dry ingredients and mix until a soft dough forms.
04 - Add mixed dried fruit, orange zest, and lemon zest to the dough. Knead by hand or with a stand mixer for 8 to 10 minutes until the dough is smooth and elastic.
05 - Place dough in a greased bowl, cover, and let rise in a warm place for approximately 1 hour until doubled in size.
06 - Turn dough out onto a lightly floured surface. Divide into 12 equal pieces and shape each into a ball. Place on a parchment-lined baking tray, spacing them slightly apart.
07 - Cover buns loosely and let rise for 30 minutes until puffy. Preheat oven to 375°F.
08 - Mix all-purpose flour with 3 to 4 tablespoons water to create a thick, pipeable paste. Transfer to a piping bag and pipe a cross over each bun.
09 - Bake for 20 to 25 minutes until golden brown and hollow-sounding when tapped on the bottom.
10 - While buns bake, mix powdered sugar with freshly squeezed orange juice and lemon juice to create the citrus glaze.
11 - Brush buns with citrus glaze immediately after removing from oven. Cool on a wire rack.
