2 pkgs. dry yeast
1/2 c. warm water
1 c. milk
1/2 c. butter or oil
1/2 c. sugar
1/2 tsp. salt
1/4 tsp. nutmeg
3/4 c. currants or raisins
5 c. flour (about)
1 tsp. vanilla
3 eggs

Dissolve yeast in warm water. In a large bowl, combine milk, butter (or oil), sugar, salt, nutmeg, vanilla, eggs and raisins. Stir in yeast mix. Gradually add the flour, mixing well after each addition. Turn out on floured board. Cover and let rest for 10 minutes. Knead dough until elastic. Place in an oiled bowl, turning so top is also oiled. Cover and let rise until double, punch down. Turn out on floured board and flatten with hands to about 1/2 inch. Cut with doughnut cutter and shape each into buns. Place on baking pans. Brush with melted butter. Cut a cross on top of each bun. Let rise until double. Bake in a 375 degree oven until brown.

Ice with confectioners' sugar icing or dust with confectioners' sugar.

CONFECTIONERS' SUGAR ICING:

1 c. confectioners' sugar
2 tbsp. water or lemon juice

Mix until smooth.