 | | Directions |
- In a small saucepan, scald milk, stir in the salt, sugar, and shortening until all is mixed well. Let cool.
- In a small bowl, sprinkle yeast on top of the warm water; stir until dissolved. Add the yeast mixture, eggs, 1 cup flour, and cinnamon to the milk mixture. Beat with a mixer approximately 2 minutes, scraping down the bowl as it is mixing. Stir in currants and small amounts of flour until the mixture forms a soft dough.
- Place the dough in a lightly greased bowl, turning the dough once so that the top is greased as well. Cover and let the dough rise until it has doubled in size. This will take approximately 1 1/2 hours.
- Punch dough down and turn onto a lightly floured flat surface. Roll to 1/2 inch thick. Using a biscuit cutter, cut into 2 1/2 inch rounds. Pat these sections into a bun shape. Place on a greased baking sheet and allow them to rise until they are doubled in size again.
- With a serrated knife, cut a cross into the top surface of each bun. Brush tops with egg white and cold water mixture. Bake in a 375° F oven for 15 minutes, or until golden brown.
- Place on a rack until cool. Fill crosses with white frosting.
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Prep Time: 3 hours
Cook Time: 15 minutes
Servings: 18
|  | | Ingredients | | - | | 3/4 teaspoon salt |
| - | | 1/4 cup milk |
| - | | 1/3 cup sugar |
| - | | 1 1/2 cups shortening |
| - | | 2 packages active dry yeast |
| - | | 1/2 cup warm water |
| - | | 3 eggs |
| - | | 4 cups sifted flour |
| - | | 1/2 teaspoon cinnamon |
| - | | 3/4 cup currants |
| - | | 1 egg white |
| - | | 1 teaspoon cold water |
| - | | white frosting |
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