1. Heat milk to lukewarm in a saucepan, remove from heat, pour into a large bowl and add 1 tsp. sugar & yeast.
2. In another bowl combine the flour, 2 Tbsp. sugar, salt and spices.
3. Add butter to milk mixture then molasses. Whisk in egg and egg white.
4. Add about ¾ of flour mixture to milk mixture and stir until combined.
5. Scrape dough onto a lightly floured surface and knead in remaining flour mixture then currants. Knead for 5-10 minutes, adding additional flour as required. (Take care not to add too much extra flour).
6. Place dough in an oiled bowl, turn to coat, cover with a clean dish towel and let rise until double (about 1 1/2 hours).
7. Punch down, let rest for 5 minutes then divide dough into 12 balls. (pull the top of each ball down and pinch to seal.)
8. Line a 9”x13” pan with parchment paper and arrange dough balls in the pan so they’re evenly spaced.
9. Cover and let rise until double.
10. Preheat oven to 350 F
11. Just before baking whisk egg yolk and water and gently brush on tops of buns.
12. Bake for 30-35 minutes.

Icing:

1. Beat together and pipe on cooled buns in a cross.