Method

• 1.
  Place raisins in a medium bowl and cover with boiling water. Stand for 30 minutes. Drain and set aside to cool.
• 2.
  Place warm milk, yeast and 1 tsp sugar in a medium jug and stir with a fork until combined. Stand for 5 minutes or until frothy.
• 3.
  Place flour, remaining sugar, spices, yeast mixture, egg, butter, orange zest and soaked raisins in a stand mixer fitted with the dough hook. Knead for 3-4 minutes until dough comes together and is soft and elastic. Transfer to a lightly greased bowl and cover with a clean tea towel. Set aside for 1 hour or until doubled in size.
• 4.
  Preheat oven to 220°C/200°C fan-forced. Line a 20cm x 30cm slice pan with baking paper.
• 5.
  Turn out dough onto a clean work surface and divide into 12 even balls. Place in prepared pan, cover and set aside for 30 minutes or until risen by half.
• 6.
  Place extra ⅓ cup (50g) flour in a small bowl with 3-4 tbs water and mix to form a smooth, thick paste. Place in a zip-lock bag with a hole cut in the corner and pipe crosses on the top of each bun. Put tray in the oven, reduce temperature to 200°C/180°C fan-forced and bake for 30 minutes until golden brown.
• 7.
  Mix marmalade in a small bowl with 1 tbs boiling water (strain if you wish) and brush over the warm buns.
• 8.
  Serve warm with lots of butter, and store any leftover buns in an airtight container, then toast the next day.