For the Pastry:

Activate the Yeast:
In a small saucepan, combine the milk, butter, and sugar. Warm over medium heat just until the butter is melted. Remove from heat and let the mixture cool to around 100-110°F (37°C – 43°C). Sprinkle in the yeast and allow it to sit for 5 minutes until foamy.

Prepare the Dry Ingredients:
In a large mixing bowl, sift together the flour, salt, cinnamon, nutmeg, and allspice. Make a well in the center and add the foamed milk/yeast mixture and the egg.

Make the Dough:
Use a fork to mix the ingredients until a dough starts to form, then switch to your hands. Continue mixing until the dough comes together into a ball, scraping the sides of the bowl to incorporate all the flour.

Knead the Dough:
Turn the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth, elastic, and springs back when pressed with your finger. If the dough is too sticky, add a little more flour.

First Rise:
Lightly oil the mixing bowl with 1 teaspoon oil and place the dough inside. Cover the bowl with a towel and leave it in a warm place (like an oven that’s turned off) for about 1 hour, or until it doubles in size.

Shaping and Filling:

Roll the Dough:
Once the dough has risen, turn it out onto a floured surface. Roll it into a 18 x 12-inch (45 x 30 cm) rectangle with the longest edge closest to you. Trim the edges to make them nice and straight if necessary.

Spread the Filling:
Spread softened butter evenly over the dough, leaving a small border at the edge farthest from you. Sprinkle the currants, brown sugar, cinnamon, allspice, and nutmeg over the buttered surface.

Roll the Dough:
Starting from the edge closest to you, roll the dough tightly toward the far edge, sealing it at the end with a small amount of water.

Cut the Rolls:
Use a sharp knife to cut the roll into 1-inch (2.5 cm) thick pieces. You should have about 12-16 rolls.

Second Rise and Baking:

Second Rise:
Line two 9 x 9-inch (23 x 23 cm) baking pans with parchment paper. Arrange the rolls in the pans with the cut sides facing up, leaving ½-inch (1 cm) space between each. Cover the pans with a towel and let the rolls rise for 30 minutes in a warm place until they’ve expanded and are just touching.

Preheat the Oven:
Preheat your oven to 375°F/190°C.

Prepare the Egg Wash:
Whisk together the egg and a splash of milk. Brush the tops of the rolls with the egg wash.

Bake:
Bake the rolls for 15-20 minutes, or until they are golden brown and cooked through. (If they start to brown too quickly, cover them lightly with foil.) The rolls are ready when a toothpick inserted into the center comes out clean.

For the Glaze:

Make the Glaze:
In a small saucepan, combine the sugar and milk over medium-low heat. Stir until the sugar is fully dissolved and the mixture is syrupy.

Glaze the Rolls:
Once the buns are done baking, brush the glaze over the top of the hot rolls while they are still in the pan. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.