• In your bowl of raisins, squeeze the juice of your orange and 3 tbsp warm water, you can add a little more water to ensure the raisins are soaked properly. Set aside for 10 mins before draining.
• In your mixing bowl, combine buttermilk, 1 tbsp sugar and yeast. Leave for 5 minutes for it to bloom (form a foamy surface).
• Add in your 2 eggs and melted unsalted butter to the yeast mixture.
• Sieve in the bread flour, brown sugar, white sugar, salt, all-spice, cinnamon and nutmeg.
• Attach your dough hook and begin to knead the dough on low speed until it comes together to form a shaggy dough.
• Toss in the raisins and orange zest, continue to knead the dough for 6-8 minutes, the dough might seem very soft and sticky. Use an oiled spatula to bring the dough together in one ball. Add a few drops of oil, cover and leave to rise in a warm place for 1 hour+.
• When the dough has doubled in size, punch out the air, and divide into 8-10 equal portions. Form balls and lay them out on a lined baking sheet. Cover and let it rise again for 30 mins.
• Brush with the mix of warm milk and egg.

Mix Cross paste

• In a small bowl, combine the flour, confectioners sugar and milk. Mix into a semi-thick paste.

Continue with the buns

• Preheat oven to 375℉.
• Pack the batter into a clean ziploc, snip off a little part of the corner and pipe on the batter first in one direction across all the buns. Pipe on the barter in the second direction across all the buns to form the cross.
• Transfer to the oven and let the buns bake for 25 mins or until it has browned to your liking.
• Brush on some melted butter to add some shine to your hot cross buns.