1. In a small bowl, add the raisins, orange (juice), and rum and mix. Microwave for 1 minute and set aside.
2. Place a sieve over the bowl, add the flour, cinnamon, allspice, nutmeg, salt, sugar, and light brown sugar, then sift. Stir to combine the dry ingredients.
3. In a separate microwave-safe bowl, add the cream, milk, vanilla extract, and butter. Transfer to the microwave for 1 minute. Remove from the microwave and stir to combine. Add the orange (zest) and beat again.
4. Pour the wet mixture into the dry mixture and begin mixing with a wooden spoon. Once thoroughly mixed, add the beaten egg and continue to mix.
5. Once the dough begins to form, begin to knead with your hands. Finally, add the prepared raisins and knead the dough until the raisins are absorbed. Transfer the dough to a greased bowl, cover with foil and set aside for 2 hours or until it doubles in volume.
6. After this time, transfer the dough to a pastry board and divide it into 14 equal parts (about 70 grams each).
7. Form balls and place on a baking sheet lined with baking paper. Cover with a cloth and leave for 1 hour.
8. In the meantime, prepare the cross mixture by mixing flour and water. Mix until there are no more lumps.
9. After 1 hour, brush the buns with the egg and milk and make crosses using a piping bag. Place in the oven and bake at 190°C/375°F for 25 minutes.
10. In the meantime, prepare the icing by mixing the apricot jam, vanilla extract and water in a small bowl.
11. Once baked, spread the icing over the buns and serve.
