1Bring milk to the boil in a small saucepan; remove from heat. Add honey, oil and butter; stir until combined.
2Whisk juice and yeast in a large bowl until dissolved. Add egg and rind, then currants and sultanas. Add combined flour, cinnamon and salt, then milk mixture; using your hand, mix together until combined. Cover with plastic wrap; stand in a warm place for 30 mins or until the dough doubles in size.
3Lightly knead dough on a lightly oiled or floured surface for 10 secs. Return to bowl, cover; stand in a warm place for 1 hour or until risen by half.
4Divide the dough into 16 pieces (each a little over 90 g); shape into balls. Place in a large square cake pan or baking dish lined with baking paper or greased, in four rows of four. Cover; stand in a warm place for 30 mins or until risen by half.
5Preheat oven to 200 C.
6FLOUR PASTE Combine flour and sugar in a small bowl. Gradually mix in enough water to make a smooth paste. Place flour paste mixture into a small piping bag fitted with a small plain tube. Pipe crosses onto the buns.
7Bake buns for 25 mins or until buns are browned and sound hollow when tapped. Cool in pan.
8GLAZE Combine ingredients in a small saucepan; stir over low heat, without boiling, until sugar and gelatine dissolve.
9Transfer buns to a wire rack and brush tops with glaze.
We used a 23 cm (9-inch) square cake pan for the buns. Bread flour is higher in gluten than plain flour, so produces a better-textured bun. Bread flour goes under various names: "strong", "baker's" or "bread". Plain (all-purpose) flour can be substituted. The perfect warm place to prove yeast dough is a windowsill in sunlight, or on an open oven door, with the oven set at a low temperature.
Cooked buns are suitable to freeze. Not suitable to microwave.
Photo: Ben Dearnley/bauersyndication.com.au