Combine 1/2 cup lukewarm milk with 1 tsp sugar in a small bowl.

Sprinkle yeast over the milk mixture and let stand for 5 minutes, or until foamy.

Sift 3 1/2 cups flour, salt, and pumpkin pie spice into a large bowl.

Add 1/4 cup sugar and finely grated orange peel to the dry ingredients and mix well.

Add the yeast mixture, remaining 1/2 cup milk, melted butter, and lightly beaten egg to the dry ingredients.

Mix until a loose dough forms.

Transfer the dough to a floured surface and knead for 8-10 minutes, until smooth and elastic.

Knead in the currants until evenly distributed.

Transfer the dough to an oiled bowl and cover with a tea towel.

Let the dough rise in a draft-free place for 1 hour 30 minutes, or until doubled in size.

Preheat the oven to 400°F (200°C).

Line a baking pan with parchment paper.

Punch the dough down to release air.

Divide the dough into 12 even pieces.

Roll each piece into a smooth ball.

Place the balls on the prepared baking pan, leaving a small gap between each, arranging them in 4 rows of 3.

Cover the pan with a tea towel and let stand to rise for 40 minutes.

Mix 3 tbsp flour with enough water to form a smooth, thick paste.

Transfer the paste to a small resealable plastic bag and cut a small hole in a corner.

Pipe crosses onto the buns using the flour paste.

Bake for 20-25 minutes, until the buns are golden brown.

For the glaze, combine the remaining 2 tbsp sugar and 2 tbsp water in a small saucepan.

Stir until the sugar has dissolved.

Brush the hot buns with the sugar glaze.

Serve the buns warm with butter and honey.