Ingredients:
The Buns:
4 cups all-purpose flour
1/4 cup sugar
2-1/4 tsp active dry yeast
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup warm milk (around 45°C)
1/4 cup unsalted butter, melted
2 large eggs
1 cup currants or raisins
The Cross:
1/2 cup all-purpose flour
5-6 Tbsp water
For the Glaze:
1/4 cup apricot jam
METHOD:
In a large bowl, combine 1 cup of the flour, sugar, yeast, cinnamon, nutmeg, and salt. Add the warm milk, melted butter, and eggs. Beat until smooth. Stir in the currants or raisins and enough of the remaining flour to form a soft dough. Turn the dough out onto a floured surface and knead for about 5-7 mins, until smooth and elastic. Place the dough in a greased bowl, turning once to grease the top. Cover and let it rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place on a greased baking tray and lined with baking paper. Cover and let rise until doubled, about 30 mins.
Preheat the oven to 190°C. 
Make the cross: In a small bowl, mix the flour and water to form a thick paste. Transfer the paste to a piping bag or a plastic bag with the corner snipped off. Pipe a cross on top of each bun.
Bake for 15-20 mins, or until golden brown. Remove from the oven and transfer to a wire baking rack.
Glaze the buns: In a small saucepan, heat the apricot jam until melted. Brush the warm buns with the jam to give them a shiny finish. Serve warm or lightly toasted with jam etc.