In a large bowl, whisk together the flour, yeast, salt, sugar, and cinnamon. This combines all your dry ingredients evenly so the yeast distributes properly throughout the dough. Make a well in the center and pour in the warmed milk (around 110°F) and water. The warm liquid activates the yeast and begins hydrating the flour, which is crucial for proper fermentation and rise.

Add the room-temperature eggs, orange extract, and softened butter to the wet ingredients in your bowl, then mix until a shaggy dough forms. If the dough feels too dry and isn't coming together, add the remaining water a tablespoon at a time. I prefer using a stand mixer for this dough, but hand-kneading works equally well—just knead for about 10 minutes by hand (or 5 minutes in a mixer) until the dough becomes smooth, elastic, and slightly tacky but not sticky. This develops the gluten structure needed for a tender, pillowy bun.

Transfer the kneaded dough to an oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 1 to 2 hours until it roughly doubles in size. After the first rise, gently press down the dough to release some gas, then fold in the orange zest, drained cranberries, and chopped white chocolate, distributing them evenly throughout. Cover and let the dough rest for an additional 45 minutes—this second rise allows the flavors to meld while the dough becomes light and airy again.

Divide the dough into 12 equal pieces and roll each one into a tight ball, tucking the edges underneath to create tension on the surface—this helps them bake up round and beautiful. Place the shaped buns seam-side down on a parchment-lined baking tray, leaving about 2 inches between each one for expansion. Cover loosely and let them proof for 45 to 60 minutes until they're puffy and spring back slowly when gently poked.

While the buns are proofing, preheat your oven to 200°C (400°F). In a small bowl, make a paste by whisking together the 2/3 cup flour, pinch of salt, vegetable oil, and 7 tablespoons of water until smooth—this will pipe into the iconic cross pattern on top of the buns. Once the buns have finished proofing and the oven is hot, pipe a cross on top of each bun using the paste (a squeeze bottle or pastry bag works great), then bake for 15 to 20 minutes until golden brown.

While the buns bake, combine the remaining 7 tablespoons of water, sugar, and mixed spice in a small saucepan and bring to a boil over medium heat. Let it simmer for 2 to 3 minutes until it becomes syrupy and slightly reduced—this concentrated glaze will give the buns a beautiful shine and subtle spice. The moment the buns come out of the oven, brush the hot glaze generously over each one while they're still warm, which helps it soak in and creates that characteristic glossy finish. I love that the glaze sets slightly as the buns cool, giving them a subtle sweetness that complements the tartness of the cranberries perfectly.