Heat orange juice to a simmer in a small saucepan, pour over currants and set aside.
Pour warm water, yeast and 1 teaspoon sugar into a large mixing bowl. Until the sugar dissolves and the yeast begins to bubble, about 10 minutes.
Scald the milk in a saucepan over medium heat until little bubbles appear around the edges of the milk. Remove from heat. Add the remaining sugar and ½ cup butter, stir until melted then add salt and beaten eggs. When the mixture has cooled to luke warm, pour into the yeast mixture.
Add mixed spice to 2 cups flour and combine. Stir milk into the flour mixture.
Drain the currants and stir into the mixture.
Work ¾ cup flour into the mixture to make a sticky dough. If the dough does not come together to form a ball, add remaining flour ¼ cup at a time. The dough should be moist and sticky, it may not require all of the flour.
Remove the dough from the bowl and kneed lightly to shape into a ball.
Butter the bowl and return the dough to the bowl. Turn the dough over so that all sides are coated with butter.
Cover with plastic wrap and let rise until double in size, 1 to 1½ hours.
Turn out the dough onto a very lightly covered surface. Stretch or roll the dough to ½ inch thick. Cut out the dough with a 2½ inch biscuit cutter. Form each circle into a ball by drawing the edges into the middle and pinching edges together. Cup your hand over the ball of dough and roll in circular motion until the dough forms a smooth ball. Place 1 inch apart on a greased cookie sheets or in a round, greased cake pans. Cover with plastic wrap and let rise for 1 hour.
Meanwhile, mix the remaining cup flour and water into a paste. Pour into a pipping bag or zip top bag with a very small whole cut in one corner.
Mix the remaining butter and honey and heat in the microwave until it begins to bubble.
When the dough has risen, cut a cross in the top of the buns with a sharp knife. Pipe a thin line of flour paste into the cross of each bun.
Brush the top of the buns with a little melted butter without getting the butter on the flour paste.
Bake for 15 to 20 minutes or until golden brown.
Heat the remaining butter and honey together until bubbly. Baste the warm buns with the honey mixture.
Remove the buns from the baking sheet and serve with Orange Marmalade Butter.
Orange Marmalade Butter
Mix butter and marmalade together and chill until ready to use.
tablespoon ground allspice
tablespoon ground cinnamon
tablespoon ground nutmeg
teaspoons ground mace
teaspoon ground cloves
teaspoon ground coriander
teaspoon ground ginger
Blend together and store in an airtight container.