Ingredients:

For the main dough:

⅔ cup (115g) Sultanas* (see Baker’s Notes)

⅓ cup (75g) dark rum

3 cups (400g) Trailblazer flour

½ teaspoons (3g) ground cinnamon

⅛ teaspoons ground clove

⅛ teaspoons ground allspice

2 teaspoons (6g) instant yeast

⅓ cup (67g) granulated sugar

1 cup (250g) mik, warmed to 105-115°F 

2½ teaspoons butter, melted, warmed to 105-115°F

1 (50g) large egg

½ teaspoon (2.5g) fine sea salt

1 (5g) orange, zested

For the flour crosses:

¼ cup (37.5g) Trailblazer flour

2½ tablespoons (37.5g) water, at room temperature

For the glaze:

2 teaspoon (15g) apricot preserves or honey

1 teaspoon (7.5g) rum or water

Instructions:

1. In a small saucepan, bring rum to a light boil. As soon as it boils add the sultanas to the saucepan, cover and set aside. Let sit for at least 1 hour or overnight, if time allows.
2. In a medium bowl, combine flour, cinnamon, clove, and allspice. Whisk to mix thoroughly.
3. In a bowl of an electric stand mixer, combine sugar and yeast. Set aside.
4. In a small saucepan or a microwave-safe container, heat milk and butter until warm. 
5. Pour the warmed milk and butter over the sugar/yeast mixture and stir well with a whisk. Add the egg and whisk until well combined.
6. Add the flour and spice mixture to the wet mixture and knead for about 10 minutes on medium-low speed using a dough hook, scraping down the sides of the bowl if necessary.
7. Once the dry flour mixture has mostly absorbed, add the salt and continue mixing.
8. While the dough is mixing, drain the raisins from the rum, reserving the rum if you plan to use it in the glaze. If the sultanas are quite large, feel free to cut them into smaller pieces. Add the zested orange to the sultanas.
9. Prepare a large lightly oiled bowl, set aside.
10. Use a “windowpane” test to see if the dough is developed enough** (see Baker’s Notes). Once the dough is strong enough, add the sultanas and orange zest to the dough and continue mixing until mostly combined.
11. Remove the dough from the mixer bowl onto a work surface using wet hands. The dough will be sticky, but resist the temptation to add more flour as this will dry out the dough.
12. Use the slap and fold method*** (see Baker’s Notes) to continue to develop the dough and combine the sultanas until the dough is smooth. This may take up to 10 minutes.
13. Once the dough is smooth, place it in the oiled bowl, and cover with plastic wrap or a tea towel. Let proof for 1½-2 hours or until tripled in size.
14. Once proofed, divide the dough into 12 equal pieces (75g each). Shape each piece into a ball.
15. Place the pieces in rows of 3 x 4 into a 9 x 13 lightly greased pan leaving as much space between the buns as possible.
16. Cover with plastic wrap and allow to proof for about 45 minutes. 
17. Preheat the oven to 350°F with the rack positioned in the center of the oven.
18. Halfway through proofing, make the flour paste mixture by adding flour and water together and stirring well to combine. 
19. Add the paste to a piping bag or plastic bag and pipe two perpendicular lines across each piece of dough, forming a cross on each piece. Allow to proof for another 15 minutes, totalling 1 hour or until less than double in size.
20. Bake in the oven for 15 minutes, rotate the pan 180 degrees and bake for another 10 minutes or until golden brown.
21. While the buns are baking, prepare the glaze. Combine apricot jam with some of the reserved rum. If it’s not coming together, you can warm it a little bit on the stovetop or microwave.
22. Once the buns have baked to your desired golden-brown color, take them from the baking pan and transfer onto a cooling rack.
23. While still warm, brush the top of every bun with prepared glaze. 
24. Let rest for about 10-15 minutes and serve slightly warm.