1 pkg. dry yeast or 1 compressed yeast
1/4 c. water
1 3/4 c. scalded milk, cooled
1/2 c. butter
1/2 c. sugar
1 1/2 tsp. salt
1 beaten egg
6 1/2 - 7 c. flour
1 c. currants or raisins

Soften yeast in warm water. Add milk, butter and egg and 3 cups flour; beat well. Stir in currants and add remaining flour. Knead until smooth, grease around outside. Let rise until double. Punch down when raised again. Make in balls on greased cookie sheet. Top with melted butter. Let rise until double, about 1 hour. Cut crosses over top with scissors. Bake at 400 degrees for 15 to 18 minutes. When cold, put powdered sugar frosting on cross.