Makes: 24 buns

Ingredients

• 1 cup scalded milk
• 1/2 cup butter
• 1/2 cup sugar
• 1 teaspoon salt
• 1 cake compressed yeast
• 1 egg, well beaten
• About 4 cups sifted flour
• 3/4 teaspoon cinnamon
• 1 cup currants
• 1 egg
• 1 tablespoon water Icing

Preparation

Pour the scalded milk over the butter, sugar and salt; cool to lukewarm. Add the crumbled yeast and let rest for 5 minutes. Add the egg, flour and cinnamon to make a soft dough. Fold in the currants. Let rise in a warm place (80 to 85F.) until double in bulk − about 2 hours.

Shape into large buns and place and inch apart on a buttered baking sheet. Let rise in a warm place until double in bulk - about 1 hour. Brush tops of buns with 1 egg slightly beaten with 1 tablespoon of water. Bake in a preheated oven for 20 minutes at 400F.

When cool decorate top of each bun with a cross, using the following icing:
Place 1/2 egg white in a small mixing bowl. Using a wooden spoon, beat in as much powdered sugar as the egg white will absorb and add 1 teaspoon of lemon juice gradually as the mixture thickens. Spread at once as mixture hardens quickly.