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1
Grease a deep 9 1/2 inch square cake pan.
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2
Warm 1 2/3 cups milk. Transfer to a medium bowl and add yeast, 1 tsp sugar and 1 tsp flour. Cover and let stand in a warm place for about 10 mins, or until frothy.
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3
Meanwhile, bring currants and 3 cups water to a boil. Drain then mix with lemon zest and cinnamon.
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4
Whisk egg into yeast mixture. Sift remaining flour into a large bowl. Stir in yeast mixture and mix until combined. Cover and let stand in a warm place about for about 40 mins, or until dough doubles in size.
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5
Turn dough out onto a floured work surface and knead until smooth. Roll into a 12x16 inch rectangle. Brush with 1/4 of the butter and sprinkle with 1/3 of the brown sugar. Fold 1 short end 2/3 of the way up the dough then fold over top third to cover first fold (a letter-fold). Rotate dough 90u00b0.
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6
Roll dough into a 12x16 inch rectangle. Brush with 1/4 of the butter and sprinkle with 1/3 of the brown sugar. Make another letter-fold. Rotate dough 90u00b0. Roll into a 12x16 inch rectangle and brush with 1/2 the remaining butter. Sprinkle with remaining brown sugar and currant mixture. Roll up into a long log.
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7
Preheat oven to 400u00b0F. Cut dough log into 9 rounds. Place buns, cut-side up, in pan and sprinkle with remaining sugar. Set aside in a warm place to proof for 20 mins.
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8
Drizzle buns with remaining melted butter and bake for 5 mins. Reduce oven to 350u00b0F and bake for another 25 mins, or until golden brown.
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9
Meanwhile, to make the icing, sift powdered sugar into a small bowl. Stir in remaining milk to form a thin, smooth paste. Tint pink with food coloring. Transfer buns to a wire rack and drizzle warm buns with icing.
