Pour 2 cups of boiling water over the 1.5 cups of raisins and let them soak for 15 minutes to plump and soften. While the raisins soak, warm your milk to exactly 110°F—this is crucial for proper yeast activation. Once the milk reaches temperature, combine it in a bowl with 1 tablespoon of yeast and 1.5 teaspoons of sugar, then let this mixture sit undisturbed for 8 minutes until it becomes foamy and fragrant. Drain the raisins well and set aside.

In a stand mixer bowl, combine the foamy yeast mixture from Step 1 with 4 cups of all-purpose flour, 1.75 teaspoons of salt, 3/4 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cloves, 1/3 cup of brown sugar, 1/4 cup of sugar, 1 tablespoon of freshly grated orange zest, 1 large egg, and 1 teaspoon of vanilla. Mix on medium speed with the dough hook for about 5-7 minutes until a shaggy dough forms. The dough will be slightly sticky at this stage, which is perfectly normal.

With the mixer running on medium speed, add 2.5 ounces of unsalted butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next—this should take about 3-4 minutes total. The dough will initially look shiny and slightly slick, but continue mixing until it becomes smooth, elastic, and passes the windowpane test (a small piece should stretch thin enough to see light through it without tearing). I find that patience here makes all the difference—rushing this step results in less developed gluten and denser buns. Once the dough is properly developed, reduce the mixer speed to low and add the drained raisins from Step 1, mixing for just 1-2 minutes until they're evenly distributed throughout.

Transfer the dough from Step 3 to a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour and 10 minutes until it roughly doubles in size. After the rise, gently turn the dough out onto a lightly floured surface and divide it into 8 equal portions for XL buns (or 12 for slightly smaller ones). Shape each portion into a tight, smooth ball by gently pulling the sides down and under, then place the balls seam-side down in a parchment-lined 9x13 inch baking dish, spacing them so they have room to rise and expand slightly without touching.

Cover the shaped buns with a damp towel and let them rise for 45 minutes in a warm place. About 20 minutes into this rise, preheat your oven to 375°F. While the buns are rising, prepare the cross paste by whisking together 3/4 cup of flour and 1/2 cup of water in a small bowl, stirring until smooth and thick enough to pipe through a small round tip. The consistency should be like thick cake batter—you want it to hold its shape when piped but still flow smoothly from the piping bag.

Once the buns have finished their second rise and the oven is preheated to 375°F, transfer the cross paste to a piping bag fitted with a small round tip. Carefully pipe a cross onto the top of each bun, starting from one side and dragging the tip through the center, then repeating perpendicular to create a complete cross. Place the baking dish in the preheated oven and bake for 28-35 minutes until the buns are deep golden brown and the crosses are set and slightly firm to the touch. I recommend checking them at the 28-minute mark since XL buns can vary in size—you're looking for a rich golden color all over.

While the buns are still hot from the oven, quickly microwave the 5.5 ounces of apricot preserves (strained through a fine-mesh sieve to remove any fruit chunks) for about 1 minute until it becomes a pourable consistency. Working quickly, brush the warm apricot glaze generously over the tops and sides of each hot bun using a pastry brush. The heat from the buns will help the glaze set into a beautiful shine. Allow the buns to cool in the dish for at least 15 minutes before serving—this helps them firm up and hold their shape.