Combine all dough ingredients except for currants in pan of bread pan in the order listed. Set select dough cycle.
Once dough has come together add currants.
Transfer dough from bread machine at completion of dough cycle to a floured surface. Divide dough into 16 pieces ( ounces each). Form into ball; place on parchment of silicon lined baking sheet, leaving space between balls to allow for rising. (I put 8 per baking sheet.)
Preheat oven to 350° F.
Allow to rise for 20 minutes in a warm location.** Pipe cross on buns. Allow buns to rise additional 60 to 90 minutes, or until doubled in size from original ball.
Bake in 350° F preheated oven for 10 minutes. Remove from oven and brush with egg wash made with 1 egg and 1 tablespoon of water. Return to oven and cook for additional 10 minutes.
Combine flour and water in a small bowl until mixture is thick enough to hold its shape but thin enough to pipe. Transfer mixture to a piping bag fitted with #5 round tip. Set aside.
*Can use raisins in place of the currants.
**I always turn my electric oven on for exactly 1 minute and 45 seconds to create the perfect environment for bread and rolls to rise. I learned this trick from Julia Child!
Note: For more traditional Hot Cross Buns, omit the egg wash, and brush with a simple syrup when removed from oven. To make a simple syrup, combine 2 tablespoons of water and 2 tablespoons of granulated sugar in a small saucepan. Heat over medium heat until the sugar has dissolved.