Combine yeast and room temperature (or slightly warm) milk in the bowl of your stand mixer. Stir. Let the milk and yeast sit for a few minutes until it starts to get bubbly. (I sprinkled a bit of the sugar for this recipe over the yeast and milk to speed up the process.)

Add bread flour, granulated sugar, salt, cardamom, butter and one egg to the yeast/milk mixture. Using the dough hook attachment on your stand mixer, mix the ingredients together.It should take about three minutes for the ingredients to thoroughly mix. If, at the end of three minutes, the dry ingredients haven't mixed well into the wet ingredients, you can add a small amount of water. Increase the speed of your mixer to medium-high and knead the dough for about four minutes to develop the gluten. Properly prepared, the dough will be shiny and will come away from the sides of the mixer when it is ready. You can also do the windowpane test to see if the dough is ready. This means that you take a small amount of dough and stretch it sideways between your fingers. The dough should not break when you stretch it. Instead, you should be able to hold the stretched dough up to a light and see the light through the thin dough--as you would see light through a windowpane.

Add the raisins and currants to the dough and mix for one or two minutes to combine. I didn't have currants, so I used only raisins (1 cup) and the buns were great.

Put your dough on a lightly-floured surface and gently knead it a couple times to get the raisins and currants fully incorporated into the dough. Put the dough in a large oiled bowl and cover loosely with plastic wrap. Set the bowl in a warm place in your kitchen or in your oven set on the proofing function and let it rise for about an hour. According to the original recipe, the dough should be "softer than a firm balloon," should be supple and should hold an indentation when pressed lightly with your finger.

Use parchment paper to line a rimmed baking sheet (I used a quarter sheet pan.). Turn the dough out onto a lightly-floured surface. Divide the dough into twelve parts. Each part should weigh about 2 1/2 ounces or 75 grams. Form each piece into a small ball and place it, seam side down, on your prepared baking sheet. When you are through, you should have a grid of 3 x 4 dough balls and the dough balls should be touching. Cover the baking sheet loosely with plastic wrap and let it sit for another hour.

Preheat your oven to 350 degrees F.

Lightly beat the one egg that remains and brush the buns with the egg. Place into preheated oven and bake for 30 minutes. The rolls should be a pretty brown when they are done and should be firm to the touch. Remove from oven and cool on a wire rack.

Prepare the icing by whisking all the ingredients together. Add the liquids to the powdered sugar until it has a good piping consistency. You don't want it to be too thin. Once the buns are cool, pipe the icing on the top of the rolls to make crosses on the rolls.