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Combine the flour, yeast, salt and all the ground spices in a large bowl and mix together.
Add the honey, egg, warm milk and warm water and mix to a shaggy dough.
Add the softened butter and knead for 8 to 10 minutes until smooth and elastic.
Fold in the currants and knead briefly to distribute them evenly through the dough.
Place in a lightly oiled bowl, cover, and leave to rise for 1 to 1½ hours until doubled in size.
Divide the dough into 6 equal pieces, roughly 90g each, and shape each piece into a tight round.
Place on a lined baking tray with space between each bun. Cover and prove for a further 45 minutes to 1 hour until noticeably puffed.
Using a sharp knife or a razor blade, cut a deep cross into the top of each bun, pressing firmly enough to divide the surface into four clear quarters.
Bake at 400°F for 15 to 18 minutes until deep golden brown.
Glaze immediately on coming out of the oven with warmed honey brushed generously over the top.
Serve warm with butter.