Gather all your ingredients on a clean work surface.

In a small bowl, combine the warm milk with the sugar and sprinkle the yeast on top. Allow this mixture to sit for around 5–10 minutes until frothy.

In a large mixing bowl, whisk together the flour, salt, cinnamon, and nutmeg.

In a separate bowl, beat the eggs and add the activated yeast mixture along with the softened butter. Mix until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring until the dough comes together. Fold in raisins or currants if using.

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise for 1–1.5 hours until doubled in size.

Once risen, punch down the dough to release air, divide into around 12 equal portions, and shape them into rounds.

Place the shaped buns in a greased baking dish, cover with a kitchen towel, and let rise for another 30–45 minutes until puffed.

Preheat your oven to 375°F (190°C).

Brush the tops of the buns with the beaten egg.

Bake for 20–25 minutes, or until golden brown and they sound hollow when tapped.

Allow the buns to cool for a few minutes before serving.