1 env. yeast
1/4 c. lukewarm milk
1 tsp. sugar
1 3/4 c. milk
1 stick butter
1/2 c. sugar
1 tsp. salt
3 eggs
6 to 7 c. flour
2 c. dried currants
1 c. chopped candied lemon peel

Preheat the oven to 400 degrees. Proof the yeast in the lukewarm milk with the teaspoon of sugar. Scald the rest of the milk, then add the stick of butter. Let it melt and cool to lukewarm.

In a large mixing bowl, blend the yeast sponge with the milk and butter mixture. Add the sugar and salt. Stir in the eggs, 1 at a time. Add the flour, cup by cup, alternating with the currants and lemon peel. Blend. Then place the dough on a lightly floured work surface.

Knead until shiny and elastic. If it sticks, knead in more flour. Place the dough in a large buttered bowl, cover with a towel and let rise in a warm place for about 45 minutes to 1 hour or until the dough has doubled in bulk.

Turn the dough out onto your work surface, knead a couple of times and cut off pieces the size of an egg. Shape these into little buns. Place on buttered baking sheets and cover with a towel. Let rise until doubled in size, about 35 to 45 minutes. Then bake until light brown, about 20 to 25 minutes. Cool wrapped in a towel. Yield: 24 to 30 buns. Can be frozen.