First, set your oven to 400°F (200°C) and line two baking sheets with parchment paper to keep the buns from sticking.
In a big mixing bowl, put together the bread flour, salt, pumpkin pie spice, cinnamon, nutmeg, yeast, and sugar. Stir them well so everything is mixed evenly.
Add the melted butter, then pour in the warm milk, water, and beaten egg. Mix it all up until you get a soft, sticky dough forming.
Sprinkle a bit of flour on your work surface and knead the dough for around 8 to 10 minutes. You want it smooth and stretchy but not too sticky. Add tiny bits of flour if it feels too wet.
Put the dough in a clean bowl, cover it with a cloth or plastic wrap, and leave it somewhere warm. Let it rest and rise until it doubles in size—this usually takes about an hour.
After it has risen, fold in the currants and chopped candied peel gently, spreading them throughout without squashing.
Cut the dough into 12 equal balls. Shape each into a smooth round bun, then place them spaced out on the baking trays.
Cover the buns again and let them rise for another 30 to 40 minutes until puffed up.
Mix the plain flour with sugar and a little water until it’s thick enough to pipe. Use a piping bag or a small bag with the tip cut off to pipe a cross on each bun. Bake for 15 to 20 minutes until they’re golden and smell amazing. Cool them on a wire rack before enjoying.
