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1
Mix the yeast with 4 tablespoons of the warm milk in a small bowl and set aside about 5 minutes.
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2
Meanwhile, cream 4 tablespoons of the butter and brown sugar and beat in the eggs.
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3
When yeast mixture becomes frothy, stir it in, along with the spices, salt and remaining warm milk.
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4
Beat in the flour a cup at a time until a soft ball of dough can be gathered together.
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5
Dough can be mixed by machine if desired.
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6
Place dough on a floured work surface and lightly knead in the currants, adding more flour as necessary to keep dough from sticking.
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7
Kneading should take no more than a few minutes.
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8
Using some of the remaining butter, grease a bowl.
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9
Place the dough in the bowl and turn to butter all sides.
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10
Cover and set aside to rise until doubled, about 1 1/2 hours.
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11
Butter two baking sheets with the remaining butter.
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12
Punch the dough down, divide it in half, then divide each piece in half again.
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13
Divide each portion of dough into six equal pieces and shape each into a ball.
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14
Place balls of dough on baking sheets, leaving about 2 inches between them.
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15
Set aside, covered lightly with waxed paper, to rise until they have doubled in size, 45 minutes to an hour.
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16
Preheat oven to 400 degrees.
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17
Carefully slash a cross into the top of each bun, using a very sharp razor blade and cutting through the skin of the dough at least one-quarter inch deep.
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18
Or snip a small cross in the top with sharp scissors.
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19
Try not to compress the bun as you cut.
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20
Bake buns about 20 minutes, until they are lightly browned.
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21
Just before they come out of the oven, bring milk and sugar mixture to a boil.
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22
As soon as buns are done, brush them with milk and sugar glaze.
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23
Allow the buns to cool for 30 minutes, then serve while still warm.
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24
If desired, or if you have not cut the cross into the tops of the buns, the cross can be applied with icing.
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25
The buns must be completely cooled before the icing is applied.
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26
Mix the confectioners' sugar with the cold milk and lemon juice and, using the handle of a spoon or a chopstick, spread the icing to form a cross on top or to fill the cross-shaped cut.
