2. Whisk juice and yeast in a large bowl until dissolved. Add egg and rind, then currants and sultanas. Add combined flour, cinnamon and salt, then milk mixture; using your hand, mix together until combined. Cover with plastic wrap; stand in a warm place for 30 minutes or until the dough doubles in size. 

3. Lightly knead dough on a lightly oiled or floured surface for 10 seconds. Return to bowl, cover; stand in a warm place for 1 hour or until risen by half. 

4. Divide the dough into 16 pieces (each a little over 90g/3 ounces); shape into balls. Place in a large square cake pan or baking dish lined with baking paper or greased, in four rows of four. Cover; stand in a warm place for 30 minutes or until risen by half. 

5. Preheat oven to 200°C/400°F. 

6. Make flour paste: Combine flour and sugar in a small bowl. Gradually mix in enough water to make a smooth paste. Place flour paste mixture into a small piping bag fitted with a small plain tube. Pipe crosses onto the buns. 

7. Bake buns for 25 minutes or until buns are browned and sound hollow when tapped. Cool in pan. 

8. Make glaze: Combine ingredients in a small saucepan; stir over low heat, without boiling, until sugar and gelatine dissolve. 

9. Transfer buns to a wire rack and brush tops with glaze.

Credit: Recipe from Australian Women's Weekly.