Recipe Courtesy of Cathy Speronis

Dough:
1/4 cup water (100° - 105°F)
1 pkg. Rapid Rise Yeast
1 tsp. sugar
1 Tbsp. All-Purpose flour

3 1/4 cups All-Purpose flour
3/4 tsp. salt
1/2 cup milk
1/2 cup unsalted butter
1/2 cup sugar
1 egg
1/2 tsp. vanilla

Filling:
1/2 cup raisins
1/4 cup brown sugar
2 tsp. orange zest
1 tsp. ground cinnamon

Egg wash:
1 egg beaten with 1 tsp. water

Glaze:
3/4 cup powdered sugar
1 Tbsp. orange juice

Make the dough
In a small bowl combine the water and the yeast. Add the 1 tsp. sugar and the 1 Tbsp. of flour. Mix until smooth. Set aside in a draft free area to rise and foam up, 5 - 10 minutes. (The top of the refrigerator is ideal for this.)

Meanwhile in a large bowl combine the remaining flour and salt; set aside.

In a small saucepan over low heat warm the milk and butter until the butter is completely melted. Set aside to cool slightly.

In another bowl combine the sugar, egg and vanilla with a whisk until smooth. Slowly add in the milk/butter then the yeast mixture. Add this to the flour and combine until dough forms.
On floured board knead dough until smooth for about 2 minutes, adding a little extra flour if needed. Place in a large bowl, cover tightly with plastic wrap and allow to double.

Prepare Filling:
Mix raisins, brown sugar, orange zest and cinnamon; set aside.

When dough has risen, deflate and divide into 6 equal pieces. For each piece:
roll into a 6" x 5" rectangle, sprinkle with 2 Tbsp. of filling mixture leaving a 1/2" border around all edges. Brush edges with egg wash and roll pinching seams to seal. Cut each piece in half and pinch seams of cut end to seal. Form into a ball.

Set buns on a parchment lined baking sheet leaving space between each, cover with plastic wrap and allow to double in size.

Preheat oven to 375 F.

Brush buns with egg wash and bake in center of oven for 15 - 20 minutes until golden brown.

Remove from oven and allow to cool completely. Combine glaze ingredients, put into a piping bag and usin icing to make a cross on top of each bun. Serve.

• Note: This buns are best eaten the day they are made. The dough can be made the night before.

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