Mix the flour with the yeast, sugar, salt, cinnamon, cardamom and lemon zest. Add milk, butter and egg. Knead the dough for 5 minutes (e.g. with the dough hook on the mixer). Wash the currants with hot water, dry them and mix them into the dough. Sprinkle the yeast dough with a little flour and let rise in a warm place for 45 minutes.
Knead the dough briefly with floured hands and shape into a roll. Cut the roll into 12 equal pieces and shape into rolls. Place the rolls on a baking sheet that has been greased or lined with baking paper and cover and let rise for another 15 minutes. Preheat the oven to 200 ° C.
Brush the rolls with a little milk and bake in the oven on the middle rack for 20 minutes until golden brown.
In northern Germany, currant rolls are often cut two-thirds through and filled with whipped cream like cream puffs. But they also taste great as breakfast rolls spread with honey, jam or butter!