In a large mixing bowl, combine 2 1/2 cups of flour, sugar, rapid-rise yeast, salt, nutmeg, and cinnamon. Stir well to combine.

In a saucepan, combine milk, water, and butter. Cook over medium heat until butter is melted, stirring constantly.

Cool the milk mixture to 130°F (approximately 5 minutes).

Pour the cooled milk mixture into the dry ingredients. Beat on low speed with a dough hook for 2 minutes, or until moistened.

Increase speed to medium and add eggs, one at a time, beating until each is incorporated. Beat for an additional 3 minutes.

Gradually add remaining flour (up to 2 1/2 cups) until a soft, slightly sticky dough forms. Beat at medium speed for 5 minutes.

Place dough in a large bowl coated with cooking spray and spray the top of the dough.

Cover and let rise in a warm place for 1 hour, or until almost doubled in bulk.

Punch down the dough and turn it out onto a floured surface.

Combine currants, raisins, and 1 tablespoon of flour. Knead the fruit mixture into the dough until evenly distributed.

Divide the dough into 20 equal portions.

Shape each portion into a 2-inch ball.

Place the dough balls evenly spaced on a parchment-lined baking sheet.

Cover and let rise in a warm place for 1 hour, or until doubled in bulk.

Gently brush the tops with beaten egg white.

Bake at 375°F for 15 minutes, or until golden brown and the buns sound hollow when tapped.

Cool the buns in the pan on a wire rack for 15 minutes.

Spoon icing into a zip-top plastic freezer bag.

Snip a 1/4-inch piece from a corner of the bag and pipe an 'X' on top of warm buns to form a cross.

Serve the remaining icing with the buns, if desired.