1. Put milk, yeast and sugar in a jug and combine with a fork. Stand for 5 minutes in a warm place, until frothy and bubbly. Sift flour and mixed spice into a bowl. Add sultanas and currants, stir to combine. Make a well in centre of flour. Add yeast mixture, butter and eggs. Stir with a wooden spoon until a soft dough forms.
2. Turn out dough onto a lightly floured surface and knead for 5 minutes or until dough smooth. Shape dough into a ball and put in an oiled bowl. Cover the bowl with plastic wrap and stand in a warm place for 20-30 minutes or until dough is doubled in size.
3. Preheat oven to 200°C. Line the base and sides of a 23cm square cake tin with baking paper. Punch down dough with your fist, then turn out onto a floured surface and knead for 2-3 minutes or until smooth and no longer sticky. Divide the dough in half and form each half into a round. Divide each round into 8 even pieces. Form each piece into a bun shape. Put the buns in the prepared cake pan, side by side. Cover with plastic wrap and stand in a warm place for 20 minutes to rise or until the buns rise to the top of the tin.
To make cross paste: Combine the flour and water in a small bowl to form a smooth paste. Spoon into a small, thick plastic bag. Twist the top to secure, then snip a corner of the bag with scissors to make a small hole. Pipe the paste mixture in 1 continuous line across the centre of each row of buns. Repeat in the opposite direction to make a cross. Bake buns for 20-25 minutes or until golden and they sound hollow when tapped. Transfer
to a wire rack to cool.
To make glaze: Put the sugar, water and gelatine in a small heavy-based pan and stir to combine. Cook over a medium heat for 5 minutes or until sugar dissolves and mixture thickens slightly. Brush the tops of buns with glaze while buns are still hot. Stand the buns for 15 minutes for the glaze to set.