Place all ingredients EXCEPT the dried fruits and hot water in the bowl of a stand mixer. Knead for 5-10 minutes. Cover and let rest 15-30 minutes.

While the dough is resting place the dried fruits in a small mixing bowl and cover with the HOT water. Let rest until needed.

After the dough has rested, knead again for 10-15 minutes and let rest again. Repeat until you have reached windowpane gluten development with your dough. Resist the urge to add more flour! When the gluten has sufficiently been developed it will not be a loose mass, it will have strength to move around the mixer bowl in a smooth ball.

When gluten has developed properly, strain any remaining water off from the soaked dried fruit then add the fruit to the dough bowl.  Mix for another 5 minutes.

After the dried fruit has been mixed in adequately, cover the dough and let rise for 8-10 hours or until double in size and smooth looking.

When the dough is doubled in size, turnout onto an unfloured counter and divide into 24 pieces.

Pull each piece into a round by dragging it across the counter with your dough scraper. Keep pulling and dragging until you have a nice smooth ball of dough. Place on a parchment lined baking sheet. Repeat until all of the pieces have been shaped and placed on the baking sheet.

After all of the dough has been shaped and placed on a baking sheet, cover the baking sheet so the dough does not dry out. I use a clean garbage bag but any plastic bag would work. Let rise again for 6-8 hours or until doubled in size and puffy.

When the buns are ready for the oven, bake at 375*f for 15-20 minutes or until lightly browned and set.

After removing the buns from the oven immediately brush with orange simple syrup while the buns are hot. This will create a nice shiny finish.

While buns are baking place all of the orange simple syrup ingredients in a small pot and bring to a boil. Let boil for 2-3 minutes and remove from heat. Set aside until buns come out of the oven.

When buns come out of the oven brush the simple syrup on them while they are hot.

Place powder sugar in a small mixing bowl and add one tablespoon of cream or milk at a time, mixing as you go until you have a thick glaze that runs of a spoon in slow ribbons before melting back into itself.

Put glaze in a piping bag or zip lock bag. Cut the tip or corner off so there is a small hole. Pipe glaze onto cooled buns in the cross pattern. Let set and enjoy!