In the bowl of a stand mixer combine the yeast, 1 teaspoon of granulated sugar, and milk. Mix until combined and then let rest for 5 minutes. The mixture will be nice and foamy.

While the yeast is proofing combine the sugars with the orange zest in a bowl and set aside.

Attach the dough hook and add the butter, egg, sugar mixture, cinnamon, nutmeg, and cardamom and half of the flour and mix on medium low speed. Once everything is combined add the remaining flour, currants and raisins/sultanas. Continue to mix until the dough starts to pull away from the sides, about 2-5 minutes. The dough should be soft and sticky.

Remove the dough from the bowl and knead on the counter. Dust lightly with flour if needed however though dough should not adhere to the counter.

Place is a lightly greased large bowl and cover with cling film. Allow the dough to rise until doubled in size. This could take 1-2 hours depending on how warm the room is.

Grease a 9×13 inch baking pan and set aside.

When the dough is ready, pour it out onto the counter and punch it down if it did not deflate when turning it out onto the counter, roll into a log about 12 inches long. Using a bench scraper cut the log into 6 sections and then cut those sections in half. Using your hand cup it over one of the portions and roll it into a sphere. Place into the greased baking dish. Repeat with the rest of the dough portions.

Cover the baking dish with cling film and let rise for another hour.

Preheat oven to 350°F, 177°C, or gas mark 4.

Make a paste with the flour and water by slowly adding water to the flour a tablespoon at a time. Once it reached a thick but pipeable consistency. Spoon into a piping bag and cut the tip off. Pipe a cross on each of buns. Bake for 20-25 minutes or until the tops are a nice deep golden brown. Remove from the oven and let cool.

In a bowl combine the powdered sugar and orange juice. Brush on the warm buns before serving.