Step 1: Activate the Yeast
In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes, or until the mixture becomes frothy.

Step 2: Make the Dough
In a large bowl, combine flour, salt, cinnamon, nutmeg, and allspice (if using).
Add the yeast mixture, softened butter, eggs, lemon zest (if using), and vanilla extract.
Mix until the dough starts to come together, then knead for about 5-7 minutes on a floured surface until the dough is smooth and elastic.
Add the currants or raisins, kneading them into the dough until evenly distributed.

Step 3: First Rise
Grease a large bowl with oil and place the dough inside. Cover with a damp towel or plastic wrap and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.

Step 4: Shape the Buns
Once the dough has risen, punch it down to release the air.
Divide the dough into 12 equal pieces and shape them into buns.
Arrange the buns in a greased 9×13-inch baking dish, ensuring they are close together but not touching.

Step 5: Second Rise
Cover the baking dish with a damp towel or plastic wrap and let the buns rise for another 30-45 minutes, or until they have puffed up and are touching each other.

Step 6: Bake the Buns
Preheat the oven to 375°F (190°C).
Bake the buns for 20-25 minutes, or until they are golden brown on top. If you tap the bottom of a bun, it should sound hollow.

Step 7: Make the Cross Icing
While the buns are baking, whisk together powdered sugar, milk or water, and vanilla extract to form a smooth icing.
Once the buns are baked and cooled for a few minutes, pipe the icing in a cross pattern on top of each bun.

Step 8: Serve
Allow the buns to cool completely before serving, or enjoy them warm with butter for extra indulgence.