Step 1: In a small bowl, combine the warm milk, yeast, and a teaspoon of the sugar. Let it sit for 10 minutes until foamy.
Step 2: In a large mixing bowl, whisk together the bread flour, remaining sugar, cinnamon, nutmeg, and salt.
Step 3: Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, and egg. Stir until a soft dough forms.
Step 4: Knead the dough on a floured surface for 10 minutes or in a stand mixer for 8 minutes until smooth and elastic.
Step 5: Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Step 6: Gently punch down the dough and fold in the currants and mixed peel until evenly distributed.
Step 7: Divide the dough into 12 equal pieces and roll into smooth balls. Place them in a 9×13 inch greased baking dish.
Step 8: Cover and let the buns rise again for 45 minutes until they are touching and look puffy.
Step 9: Preheat your oven to 375°F (190°C). Mix the flour-paste ingredients and pipe crosses onto the buns.
Step 10: Bake for 20-25 minutes until the buns are golden brown on top.
Step 11: Warm the apricot jam and water, then brush over the hot buns immediately after removing them from the oven.
Step 12: Transfer to a wire rack to cool slightly before serving.