In a large bowl combine the dry yeast, sugar, and warm water. Let it sit until bubbly…5-10 minutes.
In the microwave or a small pan on low, heat the milk and butter together until the butter melts. Add the honey and stir well.
Add the warm milk mixture and eggs to the yeast mixture and stir. Add the salt, spices, currants (or raisins), and 3 cups of flour. (If you are using a stand mixer, switch to a dough hook at this point.) Beat for one minute.
Add the remaining flour gradually. By stand mixer, knead for 5 minutes. The dough will be slightly sticky but should pull away cleanly from the sides of the bowl. If it doesn’t, add a little more flour. If kneading by hand, drop the dough onto a lightly floured surface and knead for 8 minutes.
Place dough in a greased bowl and cover with plastic wrap or a clean towel. Let it rise until double – about 1 ½ hours.
Punch down the dough and place it on a lightly floured surface. Divide into 16 equal pieces. Form each piece into a ball and place 1 inch apart on two lightly greased baking sheets.
Let the buns rise until doubled – about 1 hour.
Preheat the oven to 375 when the buns are almost finished rising.
With a very sharp knife or razor knife, cut a shallow cross into the top of each bun and brush with egg wash.
Bake for 20 minutes. Remove from the oven and cool on a rack.
Combine the powdered sugar and milk. Stir well and put in a pastry bag or plastic zipper bag with the tip snipped off.