Add the raisins and currants to a bowl and pour in hot water until they're below water level. Leave them to well for 10 minutes. Pat the currants and raisins dry with a tea towel.
Heat the milk to lukewarm and dissolve the sugar and yeast herein.
Let stand until bubbles arise in about 5 minutes. The yeast is then working.
Mix the flour with the salt, then pour the milk mixture over it.
Knead well for at least 10 minutes with the mixer until you've got a smooth dough.
Let the dough rise in a warm place for 60 minutes.
Press the dough down and divide the raisins, egg yolk, currants, orange zest, candied orange peel, and cinnamon on the dough and knead it well so that everything is mixed.
Divide the dough into 4 portions and form balls.
Leave them for 20 minutes under a kitchen towel and then shape them into oval form.
Grease the baking tray and place the buns gently on the baking sheet.
Let them rise for 60 minutes in a warm room.
Heat the oven for the last 30 minutes to 200 degrees Celsius.
Beat the egg and coat the top of the buns.
Then bake the buns for 15 minutes in the oven until golden brown.
Dust with confectioner's sugar just before serving.
The buns are delicious when hot with a smear of butter, but when cold they are also very tasty.
By combining yeast, milk, and sugar the yeast will be activated after five minutes. That way you can check very easily if your yeast is still working. If you don't see any bubbles arise on top, your yeast won't work anymore and you should use a new batch.
The sugar added to your yeast mixture is yeast "food". They convert the sugar to oxygen which makes your bread airy. Don't discard the sugar for that case.
Because you well your raisins and currants for about 10 minutes in hot water they will become moist (which tastes much better). Dry them between a kitchen towel before adding them to the dough.
Exchange the cinnamon for gingerbread spices (also a delicious variation for Christmas)
The orange rind can be substituted by the lemon rind. It's really fresh.