3 eggs
1/2 c. sugar
3/8 c. salad oil (1/4 c. plus 1/8 c.)
1/4 tsp. yellow food coloring
1 tsp. anise flavoring
3/4 c. scalded milk
3/4 c. warm water
1/2 tbsp. yeast
1 tsp. salt
1/2 c. currants
About 4 3/4 c. flour

Dissolve yeast in warm water. Proceed in usual manner, using enough flour to make a soft dough. Work down 4 times. Put in pans and let rise to 3/4 size. (I use 3 1-pound coffee cans, plus another smaller can.) Bake in 350 degree oven for 30 to 35 minutes. Cool on wire rack.

Frost tops with thin powdered sugar frosting. Then sprinkle with multi-colored candies.

NOTE: May be toasted.