This recipe is copied,with a few modifications from Pamelasproducts.com

DOUGH

In a small bowl stir together milk, yeast, and 1 teaspoon granulated sugar. Let mixture stand 5 minutes, or until foamy.

Into a large bowl sift together flour, allspice, cinnamon, salt, and remaining 1/2 cup granulated sugar. Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal, place in bowl of stand mixer. Lightly beat 1 whole egg with egg yolk. Make a well in center of flour mixture and pour in yeast and egg mixtures, raisins, and zests. Mix on medium until dough comes together, about a minute. Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.

Line two baking sheets with parchment or oil two large baking pans.

On a floured surface with oiled hands knead dough briefly and form into two 12-inch long logs. Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 inch apart on baking sheets, or in greased pan. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.

Preheat oven to 400°. While buns are rising, lightly beat remaining egg with superfine sugar to make an egg glaze. Brush buns with egg glaze. Bake buns in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 15 to 18 minutes.

Transfer buns to a rack to cool slightly. Serve buns warm or at room temperature.

FROSTING

Mix softened butter with powdered sugar, add milk to make a frosting that can be dripped from a spoon to form the cross on the top of the buns.

Chef's note: Feel free to substitute citron or other dried fruits for the raisins and currants. I think i'll try blueberries of course, next time.