Line a half-sheet rimmed baking tray with parchment. Set aside.

In the bowl of a stand mixer fitted with dough hook attachment, whisk together flour, sugar, yeast, and salt.

Add the milk and egg and mix on medium-high speed for 3-4 minutes. Gradually add the butter and continue mixing for 4-5 minutes more, or until smooth and elastic.

Add the mixed peel and currants and mix briefly to combine. Dough will feel soft and sticky.

Transfer to a clean, well-oiled bowl. Cover bowl with clingfilm/plastic wrap and allow to stand in a warm place for about 1 1/2 hours, or until dough doubles in size.

Punch dough down. With a kitchen scale, weigh into portions, about 45-50 grams each. You should have about 12 portions total

With floured hands, roll into balls and arrange on prepared tray, allowing 2-3 inches of space between each portion.

Cover tray with clingfilm/plastic wrap and allow to stand in a warm place, about 1 hour or until buns double in size.

Meanwhile, preheat oven to 375° F / 190° C.

Whisk together flour and water in a small bowl. Scoop into a disposable piping bag.

Pipe crossing mixture in an X shape across the top of each bun.

Bake in preheated oven for 20-25 minutes or until deeply golden brown.

Add the water, granulated sugar, and mixed spice to a small saucepan. Simmer over low heat until sugar dissolves.

With a pastry brush, brush over buns while still warm.

Serve immediately.