1 pkg. active dry yeast or 1 cake compressed yeast
1/4 c. warm water
1 c. milk (scalded)
1/2 c. sugar
1 tsp. salt
1/2 c. shortening
4 1/2 c. sifted flour
3 egg yolks (slightly beaten)
1/2 tsp. ground cinnamon
1/2 c. currants

Use very warm water (105 to 115 degrees) for dry yeast. Use lukewarm (80 to 90 degrees) for compressed yeast. Sprinkle dry yeast or crumble cake into water. Let stand for a few minutes; then stir until dissolved. Pour hot milk over salt, sugar, and shortening and cool to lukewarm. Add yeast and 2 cups flour; beat well; and let rise until light. Add eggs, then remaining flour mixed with cinnamon. Add currants. Knead and put in a large, greased bowl. Brush top of dough with melted butter. Cover and let rise until doubled in bulk. Shape into small, round buns and place close together in a greased pan. Let rise until doubled in bulk. With a very sharp knife or razor blade, cut a cross just through the top surface of each bun. Bake in a preheated hot oven (400 degrees) for 15 minutes; brush with melted butter, and continue to bake for 5 minutes more. Cool on a rack. If desired, brush with a simple frosting made of confectioner's sugar moistened with water. For extra flavor, instead of the simple frosting, mix up 1/4 cup butter, melted, with confectioner's sugar to make a paste. Then add a small amount of milk and more confectioner's sugar. Add a dash of salt and a little vanilla extract. This is like a butter cream icing and is more flavorful than the simple frosting. Traditionally, Hot Cross Buns are made during the Lentel season. Originally they were baked for Good Friday. This recipe makes 1 1/2 to 2 dozen.