In a small saucepan, whisk together ¼ cup of all-purpose flour and ¾ cup of warm milk over medium heat until thickened.

Combine ½ cup of warm milk with 2 tablespoons of granulated sugar, then sprinkle 2 teaspoons of active dry yeast and let it sit.

Add the cooled Tangzhong, 3 cups of all-purpose flour, ¼ cup of melted butter, 2 eggs, and salt to the yeast mixture and stir until a scraggly dough forms.

Transfer the dough to a floured surface and knead for 12-15 minutes until smooth and elastic.

Form the dough into a ball, place in a greased bowl, cover, and let it rise for 1-2 hours until doubled.

Soak ½ cup of raisins in ¼ cup of warm orange juice for 15 minutes. Drain and set aside.

Punch down the dough, stretch it into a rectangle, sprinkle soaked raisins, fold the dough and roll gently.

Refrigerate overnight in a greased bowl covered.

Divide the dough into 8-12 equal pieces, shape into buns, and place them on a parchment-lined baking tray.

Cover shaped buns and let them rise for 45 minutes until puffy.

Preheat oven to 350°F (175°C). Mix 1/3 cup of flour with water to create a thick paste and pipe crosses on top of the buns.

Bake for 25-30 minutes until golden brown and hollow sounding when tapped.

Heat ¼ cup of apricot jam with 2 tablespoons of honey, brush over warm buns.

Allow buns to cool on a wire rack for at least 10 minutes before serving.