Dissolve 2 packets of active dry yeast in 1 cup of warm whole milk. Let sit for 5 to 10 minutes until frothy.

In a mixing bowl, beat together 2 large eggs, 1/4 cup softened butter, 1/4 cup sugar, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground allspice. Stir in the frothy yeast mixture and then 3 cups of all-purpose flour.

Stir in 1 cup of dried currants and 1 cup of raisins, gradually adding enough remaining flour (about 3 to 4 cups) until a sticky dough forms.

Knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl and let it rise for about 1 hour in a warm spot until nearly doubled in size.

Punch down the dough and divide into 30 pieces, rolling each into a ball. Place on greased baking sheets and let them rise for an additional 30 to 45 minutes.

Preheat the oven to 375°F.

Cut a cross into the top of each bun and brush with an egg wash made from 1 egg yolk and 1 tablespoon of water. Bake for 15 to 20 minutes until golden brown.

Mix 1 cup of confectioners' sugar with milk to achieve a smooth icing consistency and pipe over the cooled buns in a cross pattern.