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Start by making the dough. Add the butter into a saucepan and melt. Immediately add the milk to cool down the butter. Add all the dough ingredients into the bowl of your stand mixer. Using the dough hook attachment to knead for 10 minutes until soft. Cover for 1.5 hours until doubled in size. Add the currants, brown sugar, mixed spice and lemon zest and juice together into a bowl.
Dust your work surface and roll out the dough to a rough 30cmx40cm. Add the softened butter first then the marmalade. Add the sugary currants all of the surface, then roll tightly. Pinch the ends to contain the filling. Evenly slice into 12 equal pucks and place into a 20cm by 30cm baking dish that has parchment paper inside. Cover and leave to proof again for 40 minutes.
Preheat your oven to 180°C/160°C Fan. Bake for 25 minutes until golden. Add the glaze mixture into a saucepan and once it is bubbling away, remove from the heat and brush over the hot buns.
Add the drizzle ingredients over the top. Serve.