Dissolve the yeast and sugar in lukewarm milk. Let stand for 5 minutes until bubbles appear. Mix the flour with the salt and then pour in the milk mixture. Knead well with the mixer for at least 10 minutes until you have a smooth dough. Cover with plastic wrap and let rise in a warm spot for 60 minutes.
Press the dough flat, divide raisins, currants, egg yolk, orange zest, sugared orange peel, and cinnamon on the dough, and knead well.
Brush the buns with egg wash and bake the Easter clots in a preheated oven at 200°C for 15 minutes until golden brown and done. They taste best when still warm from the oven, but you can also let them cool to room temperature. Brush with a lick of butter (it will melt into the bread), and enjoy. Garnish the buns with confectioner's sugar.