Instructions 

• Place currants in a medium sized bowl and cover with boiling water. Set aside. 
• In a large jug, combine yeast, milk and sugar, stir to combine and set aside for 15 minutes. 
• Meanwhile, place flour, cinnamon, mixed spice and salt into the bowl of a stand mixer fitted with a dough hook, and mix until well combined. 
• Increase the mixer speed to medium, and slowly half of the milk mixture.
• Add maple syrup and continue to mix, then add remaining milk and butter, waiting until each addition is incorporated before adding more.
• Beat on a medium to high speed for 5 minutes, or until dough is smooth and elastic. 
• Spray a clean bowl with olive oil and place dough into it, covering with at least one thick tea towel.
• Place bowl into a warm place and leave to rise for 90 minutes. 
• Preheat oven to approximately 190 degrees Celsius and grease and line a large rectangular baking tray with baking paper, spraying lightly with oil before use. 
• Once dough has risen (it should double in size), pour onto a well floured work space.
• Knead the dough with your hands for a minute, adding more flour if it feels really sticky.
• Drain the water from the currants and pat dry.
• Roll dough into a large rectangle and sprinkle half of the currants evenly over the surface.
• Fold the dough twice and keep kneading to combine. Repeat until you have no currants left.
• Cut the dough into 12 pieces (or more if you want them smaller), place into prepared tray, cover again with tea towels and leave to rise for 30 minutes. 
• Meanwhile, combine flour and maple syrup in a small bowl, and slowly add soy milk until you have a runny paste. 
• Spoon mixture into a small piping bag, and once dough has risen, pipe crosses onto each bun.
• Brush melted butter over each bun. 
• Place the baking tray into the oven and bake for 30-45 minutes, or until buns are golden on the outside and soft on the side (insert a skewer to check).
• Serve warm and store in an airtight container for a few days at room temperature or freeze.