Rich with spices and orange zest and studded with dried fruit, these cozy, classic yeast-raised buns make an unforgettable addition to Easter brunch.

Ingredients

• 3/4 cup fresh orange juice plus 2 teaspoons grated zest (from about 3 oranges), divided
• 1/2 cup golden raisins
• 1/2 cup dried currants or dark raisins
• 1/3 cup granulated sugar
• 1 (1/4-ounce) envelope instant yeast
• 2 teaspoons kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon freshly grated nutmeg
• 4 1/2 cups (about 1 pound, 3 1/8 ounces) all-purpose flour, divided, plus more for work surface
• 3/4 cup whole milk, warmed (about 110°f)
• 1/2 cup (1 stick) unsalted butter, softened and cut into 1/2-inch pieces
• 2 large eggs, beaten
• cooking spray
• 1/4 cup water
• 1 tablespoon apricot jam

Directions

1. Stir together orange juice, raisins, and currants in a small microwavable bowl. Cover with plastic wrap; microwave on HIGH until just warm, about 1 minute. Remove and discard plastic wrap. Let mixture cool to room temperature, about 20 minutes. Drain well, reserving 1 tablespoon orange juice for glaze. Set plumped raisins and currants aside.
2. Place sugar, yeast, salt, orange zest, cinnamon, cardamom, nutmeg, and 4 1/4 cups of the flour in bowl of a stand mixer fitted with a paddle attachment; beat on medium speed until just combined, about 15 seconds. Add warm milk, softened butter, and eggs; beat until a shaggy dough forms, 1 to 2 minutes. Remove paddle attachment from mixer; connect dough attachment. Beat on medium speed until dough is smooth and elastic, about 7 minutes (dough will stick to bottom of bowl but not the sides). Add drained raisins and currants; beat until evenly incorporated, 1 to 2 minutes.
3. Transfer dough to a large bowl coated with cooking spray; cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
4. Turn dough out onto a lightly floured work surface; divide evenly into 12 (about 3 1/2-ounce) pieces; shape into balls. Line a 13- x 9-inch baking pan with parchment paper; coat with cooking spray. Arrange dough balls in prepared pan; cover with plastic wrap. Let rise until doubled in size, 45 minutes to 1 hour.
5. Preheat oven to 375°F. Whisk together water and remaining 1/4 cup flour in a small bowl until a paste forms. Spoon into a resealable plastic bag; snip a 1/4-inch-wide corner off bag. Pipe a cross on top of each dough ball in pan.
6. Bake until buns are golden brown, 20 to 24 minutes. Remove from oven. Whisk together jam and reserved orange juice in a small bowl until combined. Brush evenly over warm buns. Using a spatula, remove buns from pan and transfer to a wire rack. Serve warm, or let cool completely, about 1 hour.