Directions

1. Combine the warm water, yeast and 1 teaspoon sugar in the bowl of an electric mixer fitted with a dough hook.  Set it aside to dissolve for 5 to 10 minutes.
2. Add the warm milk, the remaining 1/4 cup granulated sugar, melted butter, salt and eggs.  Beat briskly to blend well.  Stir in 2 cups of flour, the cinnamon and allspice, and beat on low speed until all of the flour is incorporated, about 1 minute.
3. Add the raisins and currants and enough flour to make the dough manageable.  Beat on medium speed until the mixture forms a ball, pulls away from the sides of the bowl, and climbs up the dough hook.
4. Remove the dough from the bowl and form it into a smooth ball.  Place it in a lightly oiled bowl, turn it over to coat all sides and cover with plastic wrap.  Set aside in a warm place until it doubles in size, about 1 hour.
5. Remove the dough from the bowl and turn it out onto a lightly floured surface.  Punch the dough down and pat and stretch (or roll) it to a 1/2-inch thickness.  Cut buns using a 2-1/2 inch circular cutter.  Line 2 baking sheets with parchment or pan spray.
6. Make the buns by forming each circle into a ball, smoothing the underside of the ball and pinching and tucking any loose ends under.  Place the buns 1-inch apart on the baking sheets, cover lightly with plastic wrap and allow to rise in a warm place for 1 hour, or until doubled in size.
7. Preheat the oven to 375°F.  Use scissors to snip a cross in the buns. Bake for approximately 20 minutes, or until the tops are golden.  Remove the buns from the baking sheets and cool slightly on a rack before glazing.
8. To glaze, combine the confectioners’ sugar with milk or water; it will be medium thick.  Add more liquid if necessary.  Use a pastry bag fitted with a small tip or a toothpick to apply the glaze in the cross on each bun.