Add all the dry ingredients into the bowl of a stand mixer and mix to combine
Microwave the milk and butter for 1 minute on high power. Please note: the temperature of the milk should be slightly higher than room temperature, warm to touch (tepid) If you have a thermometer, the temperature should be between 45⁰C to 54⁰C (120⁰F to 130⁰F).
Beat the egg into the milk mixture and quickly whisk together (wet ingredients).
Using the dough hook, slowly add the wet ingredients into the dry ingredients on low speed. Followed by the currants and continue to mix on medium-high speed until smooth elastic dough is formed and the dough is no longer sticking to the side of the mixing bowl. This should be between 6 to 8 minutes
If kneading by hand: after adding the wet ingredients into the dry ingredients, turn it unto a lightly floured worktop and knead for at least 10 minutes
Put the dough in an oiled bowl (use a bowl that is big enough to allow proofing) lightly oil the top of the dough then cover the bowl with cling film and kitchen towel. Place in the warmest part of your kitchen and leave to rise. This can take up to 2 hours
once the dough is risen and doubled in size, knock it back down in the bowl to let all the air out. Turn it unto a lightly floured worktop, knead it slightly to deflate the remaining air in the dough.
Divide the dough into 12 places. Roll each dough into a bun and place on an oiled baking pan leaving a bit of space in between to allow for second rise. Lightly spray the top of the bun with cooking spray and cover with cling film. Leave to proof for the second time usually between 20 to 45 minutes.
Whilst waiting on the second rise, preheat the oven at 200⁰C (392⁰F) and 190⁰C (374⁰F) for a fan oven