In a small Mixing Bowl, combine the warm ¼ cup 温水，约110°F — 温热但不热, 2 ¼ tsp 活性干酵母，一标准包, and 1 tsp 1 tsp 砂糖激活酵母. Stir gently and let sit for 5–10 minutes until foamy and fragrant. If it doesn't foam, your 2 ¼ tsp 活性干酵母，一标准包 may be old — start again with fresh 2 ¼ tsp 活性干酵母，一标准包.

In the bowl of a Stand Mixer fitted with the dough hook, whisk together the 4 cups 通用面粉加额外的面粉撒粉, 1 tsp 砂糖激活酵母, 1 ½ tsp 研磨肉桂, ½ tsp 研磨豆蔻，最好现磨, ¼ tsp 研磨五香粉, 1 tsp 细盐, and 1 tbsp 橙皮，约1个大橙子. Make a well in the centre.

Add the foamy 2 ¼ tsp 活性干酵母，一标准包 mixture, warm ¾ cup 全脂牛奶，温热至约100°F, and 2 个鸡蛋，室温 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 无盐黄油，软化，切成立方体 one cube at a time, waiting for each piece to incorporate before adding the next. Once all 4 tbsp 无盐黄油，软化，切成立方体 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 黑加仑或葡萄干/苏丹娜葡萄干 and mix on low for 1 minute until evenly distributed. If the dough seems too sticky, add 4 cups 通用面粉加额外的面粉撒粉 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 通用面粉加额外的面粉撒粉 and ¼ cup 温水，约110°F — 温热但不热 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 杏酱 and ¼ cup 温水，约110°F — 温热但不热 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 杏酱 glaze. This gives them their beautiful, sticky shine. Let cool on a Wire Rack for at least 10 minutes before serving.