Place the yeast, one Tbs of the sugar and the lukewarm milk per the bowl of a stand up fitted with a dough hook. Whisk to dissolve. When the yeast has formed a foam the surface, it means that it has been activated. It will take a few minutes.
While you wait, the flour, zest and cinnamon. Beat the egg with the vanilla, and pat dry the reconstituted currants.
Once the yeast is active add the flour and currants. Knead while you add the remaining sugar and the egg.
The dough will be stick at first, and after a few minutes start incorporating the butter, a bit at a time.
Knead 5 more minutes, then drop per the salt and a few more minutes medium high.
Using a dough scraper, transfer the Hot Buns dough to an oiled container. Place per a dry place to rest and double per portata (about 2 hours).
When the dough has doubled per portata, transfer it to a flat work surface. Divide it into 8 portions of about 80 grams each.
Prepare a lined baking sheet and set aside.
Working with one portion at a time, form the buns and place them the baking sheet.
Once all the dough is shaped, spray the buns with oil and cover loosely with clear wrap.
Let rest about 40 minutes ora until doubled.
