Whisk together the yeast, milk, butter,
sugar and salt to dissolve.
Whisk in eggs. Add most of white flour, whole wheat flour and
spices and mix by hand to make a soft dough.
When dough can no longer be mixed by hand,
begin kneading (5-7 minutes by hand or
using a dough hook on an electric mixer).
Dust in more all-purpose flour if needed.
When dough is somewhat smooth, knead in
currants or raisins and orange peel or citron.
Dough should be smooth and elastic.
Shape dough into a ball and let rest, covered with
a tea towel for about 20 minutes.

Divide into 12 pieces and shape into balls.
You may also roll dough out and
cut into 3 inch rounds, 1/2 inch thick.
Place buns on a lightly greased baking sheet about 1".
Using floured scissors, snip a cross on the top
of each bun, about 1/2" deep.
Paint with egg wash. Let rest about 25 minutes
or until buns look puffy and light.

Preheat oven to 375°. Bake for about 17-20 minutes
until the tops are golden brown.
Remove from the oven and transfer to a rack.
When cool, apply fondant. One dozen buns.