Hydrate Raisins: Soak 2/3 c. raisins (100g) in 1/2 c. hot water (120g) for 10-15 min. Drain and pat dry.

Activate Yeast: Mix 3/4 c. warm milk (180g), pinch of sugar, and 2 1/4 tsp yeast. Let sit 5-10 min until frothy.

Mix Dough: Whisk 3 1/4 c. flour (400g), 1/3 c. sugar (67g), 1 1/2 tsp salt, 1 1/2 tsp cinnamon, 1 tsp nutmeg, and 1/2 tsp allspice (if using). Make a well; add 1/4 c. butter (60g), 1 egg, 1 tsp vanilla, yeast mix, and 1/4 c. cream (60g). Mix until tacky.

Knead & Add Raisins: Knead 6-8 min until smooth. Flatten, fold in raisins gently, shape into a ball. Rise in an oiled bowl, covered, 1-1.5 hr until doubled.

Shape Buns: Punch down, divide into 12 (~65-70g each). Tuck edges under, drag with C-shaped hand for tight balls. Place on parchment-lined sheet, 1” apart. Rise 30-45 min.

Make Cross: Mix 1/3 c. flour (42g) with 1/4 c. water (60g). Pipe crosses with a tipless bag (center seam for snip).

Bake: Preheat to 375°F. Bake 18-22 min until golden, hollow-sounding.

Glaze: Whisk 1 c. powdered sugar (120g), 1-2 tbsp milk (15-30g), 1/2 tsp orange emulsion. Brush lightly on warm buns.

Serve: Cool slightly, enjoy warm with butter!