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1
Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees).
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2
Remove from heat and sprinkle the yeast and a pinch of sugar and flour over the surface of the liquid.
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3
Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes.
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4
Whisk the butter, egg yolk and vanilla into the yeast mixture.
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5
Whisk the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl.
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6
Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick, shaggy, and slightly sticky dough.
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7
Stir in currants.
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8
Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes.
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9
Shape into a ball.
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10
Brush the inside of a large bowl with butter.
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11
Put dough in bowl, turning to coat lightly with butter.
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12
Cover with plastic wrap.
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13
Let rise at room temperature until doubled in size, about 1 hour 30 minutes.
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14
(If you have a marker, trace a circle the size of the dough on the plastic, and note the time to help you keep track.)
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15
To form the rolls: Butter a 9 by 14-inch baking pan.
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16
Turn the dough out of the bowl and pat into a rectangle about 16 by 8 inches.
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17
Divide the dough into 12 equal portions, about 2 ounces each, with a pizza wheel or bench scraper.
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18
(If you don't have a scale, divide the dough in half lengthwise, then in half crosswise.
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19
Cut each of those four sections into 3 equal-sized rolls.)
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20
Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll.
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21
Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
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22
Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F.
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23
Remove the plastic wrap and brush the tops of the buns with beaten egg.
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24
Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 25 minutes.
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25
For the glaze: Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth.
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26
Transfer icing to a zip bag or pastry bag, and make a small cut in the corner of the bag.
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27
Ice buns in a thick cross shape over the top of the warm buns.
