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1. Sprinkle the yeast and a pinch of sugar into the lukewarm water. Let the mixture stand for 2 to 3 minutes, then stir it to dissolve the yeast. Set the container in a warm, draft-free place, such as an unlighted oven, for 5 to 8 minutes, or until the solution has begun to bubble and has almost doubled in volume.
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2. Pour the milk into a heavy 1-quart saucepan and warm it over medium heat until bubbles form around the edge of the pan. Turn the heat to low and add 4 tablespoons of the butter and ¼ cup of the sugar. Stir constantly until the sugar dissolves, then cool to lukewarm and combine with the yeast mixture.
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3. Sift the flour and salt into a deep mixing bowl. Make a well in the flour and pour into it the yeast and milk mixture, the egg yolks and the teaspoon of lemon rind. With your hands or a large wooden spoon, work the flour into the other ingredients until they become a medium, firm dough.
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4. On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand. Sprinkle the dough with a little extra flour whenever nee. essary to prevent it from sticking to the board. Repeat the kneading process until the dough becomes smooth and elastic. This will take about 10 minutes.
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5. Shape the dough into a ball and put it in a large, lightly buttered bowl. Dust the top of the dough lightly with flour, cover with a kitchen towel arid set in a warm, draft-free spot (again, an unlighted oven is ideal). In 45 minutes to an hour, the dough should double in bulk.
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6. Punch the dough down with your fist, then transfer from the bowl to a lightly floured board and knead again briefly. Roll it out into a rectangle 12 inches long and ¼ inch thick. Brush the dough with 3 tablespoons of the remaining melted butter and sprinkle the combined ¼ cup of sugar, the cinnamon and currants or raisins over it evenly.
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7. In a small, heavy saucepan, combine the ½ cup of water, the brown sugar and 4 tablespoons of butter. Stir until the sugar dissolves and bring to a boil over high heat. Reduce the heat to moderate and cook the syrup for about 10 minutes until it has the consistency and color of maple syrup.
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8. Let the syrup cool slightly, then dribble half of it over the surface of the dough. With your hands, roll the dough into a tight cylinder about 2 inches in diameter and cut it crosswise into 1-inch rounds. Grease a round 10-inch cake pan with the remaining 1 tablespoon of melted butter.
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9. Pour into it the other half of the syrup and sprinkle it evenly with the chopped walnuts. Arrange the rounds, cut side down, in a circle around the edge of the pan; continue the pattern with the remaining rounds until the pan is full. Let them rise in a warm, draft. free place for about 25 minutes, or until they are double in bulk. Meanwhile, preheat the oven to 350°F.
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10. Bake the buns in the middle of the oven for about ½ hour. When the buns are golden brown and firm to the touch, remove them from the oven and invert them onto a cake rack. Separate the buns and serve warm or at room temperature.
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