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1
In a small bowl stir together milk, yeast, and 1 teaspoon granulated sugar.
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2
Let mixture stand 5 minutes, or until foamy.
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3
Into a large bowl sift together flour, allspice, cinnamon, salt, and remaining 1/2 cup granulated sugar.
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4
Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal.
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5
Lightly beat 1 whole egg with egg yolk.
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6
Make a well in center of flour mixture and pour in yeast and egg mixtures, currants, raisins, and zests.
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7
Stir mixture until a dough is formed.
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8
Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes.
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9
Transfer dough to an oiled large bowl and turn to coat.
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10
Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
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11
Butter 2 large baking sheets.
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12
On a floured surface with floured hands knead dough briefly and form into two 12-inch-long logs.
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13
Cut each log crosswise into 12 equal pieces.
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14
Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets.
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15
Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.
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16
Preheat oven to 400F.
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17
While buns are rising, lightly beat remaining egg with superfine sugar to make an egg glaze.
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18
On a lightly floured surface with a floured rolling pin roll out pastry dough into a 20- by 6-inch rectangle (about 1/8 inch thick).
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19
With a sharp knife cut rectangle crosswise into 1/8-inch- wide strips.
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20
Brush buns with egg glaze and arrange 2 pastry strips over center of each bun to form a cross.
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21
Trim ends of pastry strips flush with bottoms of buns.
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22
Bake buns in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes.
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23
Transfer buns to a rack to cool slightly.
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24
Buns may be made 1 week ahead and frozen, wrapped in foil and put in a sealable plastic bag.
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25
Thaw buns and reheat before serving.
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26
Serve buns warm or at room temperature.
