In a saucepan, heat the milk with 20 grams of sugar until the sugar dissolves and the milk begins to steam. Remove from heat and let it cool to lukewarm (100ºF – 110ºF).

Stir in the yeast and cover with a towel. Let it bloom for 10 minutes until foamy.

In the bowl of a stand mixer, whisk together the flour, remaining sugar, salt, spices, and orange zest.

With the mixer running on low, add the milk and yeast mixture, vanilla extract, and eggs. Knead until a dough forms, then add butter one tablespoon at a time.

Once butter is incorporated, knead on medium-high for 3 minutes. Cover with a towel and let rest for 15 minutes.

Sprinkle currants over the dough and knead again for 3 minutes.

Transfer dough to a proofing container or bowl, cover, and let rise for 1-2 hours until doubled in size.

Punch the dough down and divide it into 15 equal parts. Form each into a smooth ball and place on a lined baking sheet, leaving space between them. Let rise for 30 minutes to 1 hour.

Preheat oven to 375ºF.

For the cross, mix 75 grams of flour with water until it forms a thick but runny paste. Pipe crosses onto the buns.

Bake for 20 to 25 minutes until golden brown.

While the buns bake, heat the apricot jam with water in the microwave for 15 seconds. Strain and brush over the warm buns.

Let the buns sit for 10-15 minutes to allow the glaze to set, then serve!