Spiced Orange Hot Cross Buns

Line a large rimmed baking sheet with parchment paper and set aside.

Combine raisins, currants, orange juice, and orange zest in a microwave-safe container. Heat for 30 seconds on high power, stir, and heat for another 15 seconds. Set aside to cool.

In a small bowl, add 1/4 cup warm milk (100°F - 105°F) and 1 teaspoon sugar. Stir to dissolve, then sprinkle yeast on top and stir lightly. Let sit at room temperature until foamy, about 10 minutes.

In the bowl of a stand mixer, whisk together 3 ½ cups of flour, ¼ cup sugar, salt, cinnamon, nutmeg, and allspice. Pour in bloomed yeast, butter, eggs, egg yolk, and remaining ½ cup of warm milk. Mix the dough with the paddle attachment until well blended.

Add the raisin mixture to the dough and mix. Switch to a dough hook, knead on low, and gradually add ½ cup of flour, one tablespoon at a time, until dough is slightly sticky but doesn't stick to your fingers.

Form the dough into a ball, cover with plastic wrap or a clean kitchen towel, and let it rest in a warm, draft-free location for 2 hours or until doubled in size.

Gently press down the dough and turn it out onto a lightly floured work surface. Form into a log, cut into 16 equal-sized pieces, and shape each into a ball. Arrange balls on the prepared pan about 1 inch apart. Cover with plastic wrap and let rise until doubled in size, about 45-60 minutes.

Preheat oven to 400°F. Whisk together egg white and 1 tablespoon of milk and brush each bun evenly with the egg wash.

Bake for 10-12 minutes or until lightly browned. Remove from the oven and let buns cool on a wire rack before icing.

Whisk together powdered sugar and 1 teaspoon milk until smooth. Adjust consistency with ¼ tsp of milk if necessary. Pipe or spoon the icing onto each bun in the shape of a cross. Serve and enjoy!