Directions

1. Combine the raisins, orange zest and juice in a small bowl. Microwave for 30 seconds, then set aside to macerate.
2. Mix the milk, yeast and 1 tbsp of the sugar in the bowl of a stand mixer and let sit for 10 minutes until it becomes foamy.
3. Add the flour, remaining sugar, spices, vanilla, salt, and eggs to the milk mixture and fit the dough hook attachment.
4. Mix on low speed until a shaggy dough forms, then add the butter a few cubes at a time, allowing to incorporate before adding more.
5. Increase the speed to medium, and mix for 5 minutes, until dough is pulling away cleanly from the sides of the bowl.
6. Add in the raisins and orange juice, the currants and beat for a further 3 minutes until mixture comes back together.
7. Transfer dough to a lightly floured bench and form into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free place for 1½ to 2 hours until doubled in size.
8. Punch down the dough and refrigerate at this point for 8-12 hours for increased flavour, then shape them the next day, or shape straight away.
9. Grease a 22cm x 33cm (9 x 13 inch) baking tray.
10. Transfer the dough to a lightly floured bench and divide into 12 equal pieces.
11. Shape each piece into a tight ball and add to the prepared pan.
12. Cover loosely again and place in a warm place until doubled in size, about 1 hour if room temp or 4 hours if out of the fridge.
13. Preheat oven to 180°C fan forced (350°F).
14. Combine the extra flour and 50ml of water in a small bowl and mix to a smooth paste, then transfer to a small piping bag.
15. Snip a corner off and then pipe crosses on top of buns.
16. Bake the buns for 28-30 minutes until golden brown.
17. In a small bowl, combine jam and 1 tbsp boiling water. Stir until completely mixed.
18. Brush the glaze over the hot buns as soon as they come out of the oven. Leave the buns to cool for about 20 minutes before eating.