1. Whisk the bread flour, instant yeast, sugar, salt, cinnamon, allspice, and nutmeg in a large mixing bowl.

2. In a separate bowl, whisk together the warm milk, eggs, softened butter, and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and mix until a rough dough forms.

4. Fold in the currants, candied orange peel, and orange zest, then knead for 8 to 10 minutes until the dough is smooth and elastic.

5. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

6. Turn the dough onto a lightly floured surface and divide it into 12 equal pieces.

7. Shape each piece into a smooth ball and place them in a parchment-lined 9×13-inch pan or on a lined baking sheet.

8. Cover and let the buns rise again for 45 to 60 minutes, until puffy and nearly touching.

9. Preheat the oven to 375°F.

10. Mix the all-purpose flour and water into a thick paste, transfer it to a piping bag or zip-top bag, and pipe a cross over each bun.

11. Bake for 20 to 24 minutes, until the buns are deeply golden brown.

12. Warm the apricot jam with 1 tablespoon warm water and brush it over the hot buns.

13. Let the buns cool slightly before serving.