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1
Line 1 cookie sheet with parchment or foil.
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2
Sponge: heat the milk in a small saucepan until it is just lukewarm, no more than 110.
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3
Pour the warm milk into a medium bowl; whisk in the yeast.
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4
Use a rubber spatula to stir in the flour, then cover the bowl with plastic wrap; let the sponge ferment until it is bubbly, about 15-20 minutes.
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5
Once the sponge is ready, prepare the dough: combine flour, sugar, salt, and spices in a bowl of an electric mixer and stir well to mix.
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6
Place on the mixer with the paddle attachment and add the butter.
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7
Mix until the butter is finely worked in, about 2 minutes.
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8
Remove the bowl from the mixer and scrape in the sponge; add the egg and return to the mixer with the paddle.
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9
Mix on lowest speed for 2 minutes; stop mixer and allow dough to rest for 10 minutes.
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10
Mix the dough again on medium speed until it is smooth and elastic, about 2 minutes.
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11
Decrease speed to lowest and add the currants or raisins and candied fruit; mix until they are evenly distributed throughout the dough.
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12
Scrape the dough into a buttered bowl and turn the dough over so that the top is buttered.
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13
Cover the bowl with plastic wrap and let dough rise until it is doubled in size, about 1 hour.
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14
Turn the risen dough out onto a lightly floured work surface and press it into a rough square; divided the dough into 12 equal pieces with a knife or bench scraper.
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15
Round each piece by pressing it under the palm of your hand as you rotate your hand around the dough.
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16
Arrange the buns on the prepared pan and press a cross into the top of each bun with the back of a blade of a table knife.
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17
Cover the pan with a towel or buttered plastic wrap and allow the buns to rise until they are almost doubled, about 45 minutes.
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18
About 15 minute before the buns are completely risen, set a rack in the middle of the oven and preheat oven to 375.
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19
Bake the buns until they are deep golden and feel light, about 15-20 minutes.
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20
Just before the buns are finished baking, bring the sugar and water for the glaze to a boil; brush the glaze on the buns as soon as they come out of the oven.
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21
Slide the paper from the pan to a rack to cool the buns.
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22
Icing: combine the powdered sugar and water in a small saucepan and stir well to mix.
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23
Place over low heat, and stir until the icing is just warm to the touch.
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24
Scraped the icing into a paper cone or a small plastic bag and snip the corner.
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25
Pipe a cross on the top of each cooled bun, following the indentation made before baking; let the icing dry for 30 minutes before serving.
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26
Storage: keep the buns under a cake dome at room temperature on the day they are baked; they are really best when perfectly fresh.
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27
For advance prep: bake the buns, but do not apply glaze or icing; cool the buns, then freeze them in a plastic bag.
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28
Before serving, defrost the buns, place them on a cookie sheet and reheat them at 350 for 5 minutes.
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29
Then apply the glaze and icing as previously instructed.
