Prepare the Dough:

• In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let it sit for about 5 minutes until it becomes frothy.
• In a large mixing bowl, combine the flour, remaining sugar, cinnamon, nutmeg, allspice, and salt.
• Add the yeast mixture, warm milk, softened butter, and eggs to the dry ingredients. Mix until a dough forms.
• Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
• Incorporate the currants or raisins into the dough.

First Rise:

• Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.

Shape the Buns:

• Punch down the risen dough to release air bubbles.
• Divide the dough into 12 equal portions and shape each into a ball.
• Place the buns close together on a greased or parchment-lined baking tray.

Second Rise:

• Cover the buns loosely with a damp cloth or plastic wrap and let them rise for another 30 to 45 minutes, or until they puff up.

Prepare the Crosses:

• Preheat the oven to 375°F (190°C).
• In a small bowl, mix the flour and water to form a thick paste.
• Transfer the paste to a piping bag or a plastic sandwich bag with a small corner cut off.
• Pipe a cross over each bun.

Bake:

• Bake the buns in the preheated oven for 20 to 25 minutes, or until they are golden brown.

Glaze:

• While the buns are baking, prepare the glaze by heating the apricot jam and water in a small saucepan over low heat until melted and smooth.
• Once the buns are baked, remove them from the oven and brush the warm glaze over the tops to give them a shiny finish.

Serve:

• Allow the buns to cool slightly before serving.