1

Preheat the oven to 350°F. Coat an 11 x 7–inch baking dish with cooking spray.

2

In a medium bowl, stir together the flour, raisins, 2 tbsp sugar, cinnamon, and allspice. Spoon 2 tbsp of beaten egg into a small bowl and set aside. In a separate medium bowl, whisk together 1 ½ cups yogurt, 2 ½ tsp vanilla, orange zest, and the remaining beaten egg. Add the yogurt mixture to the flour mixture; stir well with a wooden spoon until just combined and then keep mixing the dough in the bowl with your hands until smooth (about 2 minutes of kneading). The dough will be soft and slightly sticky.

3

Place a large piece of parchment or wax paper on a work surface. Place the dough on the paper, and roll into a 10-inch-long log. Cut the log into 12 equal pieces. Roll each piece between your palms to form a smooth roll and arrange in the prepared baking dish. Whisk 1 tbsp water into the reserved beaten egg; brush the egg mixture evenly over the rolls. Bake until lightly browned, about 20 minutes.

4

Cool the rolls in the dish on a wire rack for at least 20 minutes. Meanwhile, in a small bowl, stir together the remaining ¼ cup yogurt, 2 tbsp powdered sugar, and ½ tsp vanilla extract. Transfer the yogurt glaze to a small zip-top plastic bag; seal the bag and snip a small hole in one bottom corner of the bag. Pipe a cross shape on top of each bun.

5

Serving size: 1 bun