In a small bowl, combine 1/2 cup of warm milk, 1 packet of active dry yeast, and 1 teaspoon of sugar. Stir gently and let it sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together 4 cups of all-purpose flour, 1/4 cup of sugar, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1 teaspoon of salt. Make a well in the center.

Once the yeast mixture is frothy, pour it into the well of the dry ingredients along with 1/4 cup of melted butter, 2 eggs, 1 teaspoon of vanilla extract, and orange zest. Mix until a soft, shaggy dough forms.

Lightly flour a clean surface and knead the dough for 8-10 minutes, incorporating 1 cup of raisins last.

Form the dough into a ball and place it in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.

Punch down the dough, divide it into 12 pieces, shape into balls, and place in a greased baking dish. Cover and allow them to rise for 30-40 minutes.

Prepare a paste for the crosses and pipe a cross over each bun.

Preheat your oven to 375°F (190°C). Bake the buns for 18-22 minutes until golden brown, and tops spring back when touched.

Warm 1/4 cup of apricot jam with 1 tablespoon of water until smooth. Brush the glaze over the freshly baked buns.