Combine the white sugar, water and yeast. Let sit for ten minutes until bubbled and frothy.
Heat the 3/4 cup of milk in the microwave until steamy (scald the milk) but do not boil. Place in a bowl attached to a stand mixer with the dough hook attached.
Mix in the white sugar and the melted butter. Add in the beaten eggs.
Whisk together the flour, salt, cinnamon, cloves and nutmeg.
Start the dough hook and slowly add the flour. If needed, add in another 1/4 cup of flour. The dough should just stick to your hands slightly but come together in a nice ball of dough.
Add the currants in and work in by hand.
Shape into a smooth ball and place in a large, greased bowl. Cover and let rise in a warm place until doubled in size, around 60-90 minutes.
Punch down the dough and divide into 18 buns.
Arrange the buns 2 inches apart on greased baking sheets. Spray plastic wrap with cooking spray and place on top of the buns.
Let the buns rise until doubled in size.
Prepare the flour crosses by mixing the flour and water until you get a pipeable paste.
Place the dough into a small Ziplock bag then snip the corner off.
Pipe crosses on top of the buns lightly making sure not to deflate the risen buns. Combine the water and the egg white and brush a light coating on top of the buns.
Preheat your oven to 400 °F.
Bake in the oven for 15-18 minutes until a deep golden brown and baked through completely.
Remove from the oven and cool slightly. Enjoy warm, or store in a closed container at room temperature for up to 5 days,
Notes
currants are traditional but hard to find, you can use raisins instead!