Heat the milk in the microwave for 50 seconds. Add the dry yeast and set aside for 5 to 10 minutes while you prepare the rest of the ingredients. When the yeast is activated you should see a creamy foam on the surface of the milk.

Weigh the flour out on a scale for accuracy.

Sift the both flours into the bowl of a stand mixer.

Add the rest of the dry ingredients except the yeast/milk and the dried currants.Whisk to combine everything together. Set aside.

Measure out the extra flour for dusting and set aside.

Add the dried currants into a microwave bowl. Add the liquor and microwave on high for 30 to 40 seconds until slightly softer. Set aside.

Add the soft butter, egg and vanilla essence into the dry ingredients. Use a spatula to mix until all the ingredients are combined.

Pour the milk and yeast in and continue mixing with the spatula. This is just get all the ingredients combined before starting the cake mixer.

Add the currants and liquor, mix them in with the spatula.

Set the speed on medium and mix for 2 minutes. Increase the speed to slightly higher and mix for a minute.

Take the dough out of the bowl onto a floured surface. (your extra flour for dusting)

Knead the dough for about 5 minutes using the inside top of your hand. See the video for this.

Oil the inside of a bowl and place the dough into the bowl, covered with a clean dish towel/cloth and place in a turned off oven for 2 hours to rise.

Line a baking tray with parchment paper for the balls. Set aside.

Take your dough out the oven, remove the cloth and now the dough should've risen and not necessarily double in size, just bigger than when you started. Punch the dough down to get the air out, take it out and place it on a floured surface.

Knead it for a minute and while kneading shape into a long roll shape. (like a swiss roll)Cut the dough into sections and then into slices (more or less the same size) and then shape each one into balls. See notes below or watch the video on how to shape the balls. Very easy old fashioned way of rolling in all the edges and shape into a bun round shape.

Place the buns smooth side up on the baking tray.

Cover the buns and leave set aside to rise for an hour - 2nd rise.

10 minutes before the hour is up for the 2nd rise, if the buns are in an unlit oven then you have to remove them and place them on the kitchen counter so that you can heat your oven to 180 Celsius. (if your microwave is big enough you can also let them rise in there)

Start preparing the piping paste. Get it into a bag, test the nozzle or the plastic bag to make sure the paste is not too runny. See more below under 'crosses'Set it aside and go on with the egg wash.

Whisk the egg, add a drop of milk and brush the egg wash over the buns.

Mix the flour and water into a thick paste.If the paste is runny add flour and vice versa although the measurements work perfectly so start with that first. Try and use quite a small nozzle to place into a piping bag which you will fill with the paste. You can also use a plastic freezer bag and cut a slit/hole on the end to squeeze the paste out but just be careful to not make the hole too big! Do a small test before squeezing it on the buns. Pipe crosses, one line at a time over each bun. As you do the piping, it may not stop coming out so just go with it carefully from one to another as long as you doing the same line continuously. The paste will kind of hug each bun then you do the other way. It's loads of fun so enjoy :)

Bake for 18 to 22 minutes max or they start getting too dark on top and can stick to the baking paper. Set the timer for 18 minutes.Have a slight peep and they should already be a light golden color. Leave them another minute or 2 but keep a close watch. Once they are a shade darker take them out. Try and get them off the baking paper while they are hot because if you've left them a minute too long they will stick to the paper. Let them cool and mix your jam.

Simply add about tablespoon of boiling water to your jam, mix and brush onto the buns.

Give them a light brush over with the jam while still warm and cooling.

Please Enjoy! Miranda xoxo