In the bowl of a stand mixer, whisk together the warm milk, 1 tablespoon of caster sugar, and active yeast until combined. Let this mixture stand for 5 to 7 minutes until a raft forms on top, indicating that the yeast is active and bubbly.
In a separate bowl, whisk together the bread flour, remaining caster sugar, salt, and pumpkin pie spice until well combined. This dry mixture will provide the structure and flavor for your buns.
Cut the unsalted butter into the flour mixture using a pastry knife, until it resembles the size of rice grains. You can also use your hands to further break it up, ensuring the butter is well combined.
Next, fold in the orange zest and currants into the dry mixture, distributing them evenly throughout the flour.
Attach the hook to your stand mixer and begin mixing on low speed. Gradually add the flour mixture, one cup at a time, until completely mixed in. The dough should start to come together.
Add in one egg at a time, mixing well after each addition. Once both eggs are incorporated, add the vanilla until everything is well blended.
Increase the speed to low-medium and knead the dough for about 4 to 5 minutes. The dough should be slightly sticky but smooth and elastic to the touch.
Cover the bowl with a clean kitchen towel and let the dough proof in a warm, dark place until it has doubled in size, which may take up to 2 hours.
Once the dough has risen, transfer it to a clean surface that is lightly dusted with bread flour. Knead the dough for 1 to 2 minutes to release the air.
Divide the dough into 15 equal pieces and shape each piece into a round ball. Place them in a large baking pan lined with parchment paper, ensuring they are close but not touching. Cover the pan with a towel and let them proof for an additional hour.
Meanwhile, in a small bowl, whisk together the remaining bread flour and water to create a thick paste. Transfer this mixture to a piping bag or a plastic bag with the tip cut off.
Once the buns have finished proofing, use the paste to pipe crosses on top of each bun.
Bake in a preheated oven at 350° for 22 to 25 minutes, or until the tops are golden brown and the buns sound hollow when tapped on the bottom.
Remove the buns from the oven and transfer them to a cooling rack. While they cool, melt the apricot jam in a small saucepan over low heat until it’s just warm and pourable. Brush the melted jam over the tops of the warm buns for a beautiful glaze.
Let cool slightly before serving, and enjoy your homemade masterpiece!
