Combine water and yeast in a cup, along with a pinch of sugar. Keep aside for 5-7 minutes till frothy.

In the bowl of a stand mixer, add both the flours, salt, sugar, lemon zest, cinnamon powder, nutmeg powder, and clove powder. Mix well.

Now add the yeast mixture and oil to the dry ingredients and knead for 2 minutes until all the ingredients come together into a shaggy dough. Mix in the raisins and currants. Knead for another 10 minutes till the dough is smooth, slightly sticky to the touch, and clearing the sides of the bowl. You may need to add some extra flour if the dough is too sticky.

Transfer the dough to a lightly greased bowl, cover with cling wrap, and let rise at room temperature until doubled in size. This will take about 1.5 hours.

Keep a baking tray ready, lined with baking/parchment paper. Take the dough out on a lightly floured surface and lightly punch it down. Divide the dough into 9 equal-sized pieces.

Roll each piece into a ball and place on the tray. Make sure there is space between them to rise. Cover lightly with a tea towel and place in a draft-free warm place to let them double in size.

Preheat your oven to 190 C / 375 f. Make a thick paste with the flour and water. Transfer to a piping bag, snip off the end, and pipe a cross on each of the buns.

Bake for about 20 minutes or till the buns are golden brown. Brush them with the maple syrup glaze while they are hot.

Transfer the rolls onto a cooling rack. Allow to cool for 10-15 minutes, and serve them warm. Enjoy!