In a small Mixing Bowl, combine the warm ¼ cup agua tibia alrededor de 110°F — tibia al tacto pero no caliente, 2 ¼ tsp levadura seca activa un paquete estándar, and 1 tsp 1 tsp azúcar granulada para activar la levadura. Stir gently and let sit for 5–10 minutes until foamy and fragrant. If it doesn't foam, your 2 ¼ tsp levadura seca activa un paquete estándar may be old — start again with fresh 2 ¼ tsp levadura seca activa un paquete estándar.

In the bowl of a Stand Mixer fitted with the dough hook, whisk together the 4 cups harina de trigo común más extra para espolvorear, 1 tsp azúcar granulada para activar la levadura, 1 ½ tsp canela molida, ½ tsp nuez moscada molida se prefiere recién rallada, ¼ tsp pimienta de Jamaica molida, 1 tsp sal fina, and 1 tbsp ralladura de naranja de aproximadamente 1 naranja grande. Make a well in the centre.

Add the foamy 2 ¼ tsp levadura seca activa un paquete estándar mixture, warm ¾ cup leche entera tibia a aproximadamente 100°F, and 2 eggs a temperatura ambiente into the well. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 5 minutes.

With the mixer running on medium-low, add the softened 4 tbsp mantequilla sin sal ablandada, cortada en cubos one cube at a time, waiting for each piece to incorporate before adding the next. Once all 4 tbsp mantequilla sin sal ablandada, cortada en cubos is in, increase to medium and knead for a further 5–6 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

Add the 1 cup grosellas o pasas/sultanas and mix on low for 1 minute until evenly distributed. If the dough seems too sticky, add 4 cups harina de trigo común más extra para espolvorear one tablespoon at a time.

Shape the dough into a ball and place in a lightly oiled large Mixing Bowl. Cover with a clean kitchen towel or Plastic Wrap and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

Grease a 9×13-inch Baking Dish. Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 85–90g each). Shape each piece into a smooth, tight ball by cupping your hand over the dough and rolling it in small circles against the work surface. Place in the prepared dish in a 3×4 grid, leaving a little space between each.

Cover the dish loosely with a kitchen towel and let the buns rise again for 45–60 minutes until puffed and just touching each other. Meanwhile, preheat the Oven to 375°F.

While the buns are on their second rise, make the cross paste. In a small Mixing Bowl, mix the 4 cups harina de trigo común más extra para espolvorear and ¼ cup agua tibia alrededor de 110°F — tibia al tacto pero no caliente together until a smooth, thick paste forms — it should be just pipeable. Transfer to a Piping Bag (or a Ziploc Bag with a small corner snipped off).

Once the buns have finished their second rise, pipe a continuous line of cross paste along each row of buns, then repeat in the perpendicular direction to form crosses on each bun.

Bake the buns in the preheated Oven for 20–22 minutes, until deep golden brown on top and the buns sound hollow when tapped on the base. Do not underbake — a pale bun will be doughy inside.

While the buns bake, make the glaze. Combine the 3 tbsp mermelada de albaricoque and ¼ cup agua tibia alrededor de 110°F — tibia al tacto pero no caliente in a small Saucepan over low heat, stirring until melted and smooth. Strain out any large pieces of fruit if desired.

As soon as the buns come out of the Oven, brush them generously with the warm 3 tbsp mermelada de albaricoque glaze. This gives them their beautiful, sticky shine. Let cool on a Wire Rack for at least 10 minutes before serving.