Warm the milk to about 110°F (43°C). Stir in 1 tbsp sugar and 2 1/4 tsp active dry yeast. Let sit 5-10 minutes until foamy.

In a large bowl or stand mixer, combine 500 g all-purpose flour, 1 tsp salt, 2 tsp ground cinnamon, and 1/4 tsp nutmeg. Add 60 g softened butter, 2 large eggs, and the foamy yeast mixture. Mix until a sticky dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium for 6 minutes.

Gently knead in 150 g raisins (or currants) and 50 g candied orange peel until evenly distributed.

Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.

Punch down the dough and divide into 12 equal pieces (about 75 g each). Shape into smooth balls and place on a parchment-lined baking sheet.

Cover loosely and let rise for another 30-40 minutes until puffy. Preheat oven to 375°F (190°C).

Mix 50 g flour and enough water to make a thick paste. Transfer to a piping bag and pipe crosses on each bun.

Bake for 20-25 minutes until golden and internal temp reaches about 190°F (88°C).

While baking, whisk 120 g powdered sugar, 2 tbsp fresh orange juice, 1 tsp orange zest, and 1/2 tsp vanilla until smooth. Brush buns generously with orange glaze as soon as they come out of the oven.

Let cool on a rack.