Method

• 1.
  To make the buns, combine yeast, sugar and 240ml warm water in a jug, cover and stand for 10 minutes or until frothy.
• 2.
  Meanwhile, place butter, egg and egg yolk in a bowl and whisk to combine. Place flour, turmeric, cinnamon, nutmeg, cloves, ginger, grated pumpkin and pumpkin puree in a stand mixer fitted with the dough hook attachment. Add yeast mixture, butter mixture and 2 tsp salt flakes, and knead for 8 minutes or until smooth and slightly elastic. Add currants, if using, and knead until combined. Transfer to a large greased bowl, cover and stand in a warm place for 1 hour or until doubled in size.

• 3.
  Preheat oven to 180°C. Grease a large baking tray and line with baking paper.
• 4.
  Divide proved dough into 15 equalsized pieces. Using the palm of your hand, on a clean work surface roll each piece into a tight ball. Place on prepared tray 2cm apart from one another. Cover with a clean tea towel and stand in a warm place for 30 minutes to prove slightly
• 5.
  To make the piping, combine extra flour and 100ml water in a bowl. Transfer to a piping bag fitted with a 5mm plain nozzle and pipe crosses onto buns.
• 6.
  Bake for 35 minutes or until golden and a bun sounds hollow when tapped.
• 7.
  Meanwhile, for the pumpkin spice glaze, bring all ingredients and 1/2 cup (125ml) water to the boil in a saucepan. Boil for 2 minutes to thicken slightly, then remove from heat. Brush hot buns with glaze and serve with extra butter.