Forming the Dough 

1. Place the raisins in a bowl of warm water and let them soak for 1–2 hours.
2. Preheat your oven to 375°F.
3. In the bowl of a stand mixer, combine the Caputo “00” Chef’s Flour, Caputo Lievito Dry Yeast, sugar, ground cinnamon, ground mixed spice (or pumpkin spice), orange zest, lemon zest, vanilla extract, and warmed milk.
4. Using the dough hook attachment, mix on speed 3 for approximately 6–8 minutes.
5. Once the ingredients are fully combined, lightly squeeze the soaked raisins to remove any excess water, then add them to the dough.
6. Continue mixing on speed 2 for an additional 5 minutes.
7. Transfer the dough to a lightly floured surface, shape it into a tight round ball, and place it into a bowl lightly coated with Olitalia Extra Virgin Olive Oil. Cover and let the dough rise for 1 hour.
8. Once the dough has doubled in size, divide it into individual buns. Weigh each portion to approximately 92g and place them in a buttered 9x13-inch pan. Allow them to rise for another hour, or until they have doubled in size and the buns are touching each other.

Crosses 

1. In a separate bowl, whisk together the Caputo “00” Chef’s Flour and water to make the paste for the crosses. Transfer the mixture into a pastry bag and snip a small opening at the tip when you're ready to use it.
2. Once the buns are proofed, pipe the crosses over the top. (For best results, pipe in continuous lines across all the buns, rather than individually.)

Baking and Glazing 

1. Bake in the preheated oven for 20–22 minutes, or until golden brown.
2. While the buns are baking, combine the apricot jam and water in a saucepan over medium heat. Whisk until smooth and well combined, then set aside.
3. Once the buns are done baking, remove them from the oven and brush them immediately with the apricot glaze while they are still hot.
4. Allow the buns to cool completely before serving.
5. Enjoy!