Dissolve yeast in warm milk in a small bowl.

In a large bowl, combine eggs, softened butter, sugar, salt, cinnamon, allspice, yeast mixture, and 3 cups of flour.

Beat on medium speed until smooth.

Stir in currants, raisins, and enough remaining flour to form a soft, sticky dough.

Turn the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic.

Place the dough in a greased bowl, turning to grease the top.

Cover with plastic wrap and let rise in a warm place for about 1 hour, until doubled.

Punch down the dough.

Turn onto a lightly floured surface and divide into 30 balls.

Place the balls 2 inches apart on greased baking sheets.

Cover with kitchen towels and let rise in a warm place for 30-45 minutes, until doubled.

Preheat oven to 375°F (190°C).

Using a sharp knife, cut a cross on top of each bun.

In a small bowl, whisk egg yolk and water; brush over the tops of the buns.

Bake for 15-20 minutes, or until golden brown.

Remove from pans and let cool slightly on wire racks.

For the icing, mix confectioners' sugar with enough milk to reach desired consistency.

Pipe a cross on top of each bun.

Serve warm.