1 tablespoon sugar
1 cup milk, scalded
1 pkg yeast
1 cup flour
1 tsp salt (scant)
1/4 cup butter
1 tablespoon lard
1/4 cup sugar
grated rind of 1/2 lemon
1 1/2 cups flour (more if needed)
1/2 cup raisins and/or currants
yolk of 1 egg mixed with 1 tsp water

This bread is allowed to rise many times to develop a rich yeast-bread flavor. If desired, the bread can be risen just once, rolled out and cut, then allowed to rise before baking, skipping the additional rising steps if a quicker version is wanted.

Add 1 tablespoon sugar to 1 cup scalded milk and let stand until lukewarm. Add 1 pkg yeast, stirring until dissolved.

Let stand 10 minutes. Stir in 1 cup flour and a scant teaspoon salt.

Cover and allow to rise in a warm, draft-free place until nearly doubled. Cream 1/4 cup butter with 1 tablespoon lard (lard adds a crisp texture to the crust and butter adds tenderness and flavor). Gradually add 1/4 cup sugar and the grated rind of 1/2 lemon.

Combine this with the yeast mixture. Add about 1 1/2 cups of flour, or enough to make a stiff batter.

Cover and allow to rise again until nearly doubled.

Punch dough down and stir in 1/2 cup raisins and or currants. Knead in enough flour to make a soft dough. (Oil your hands to prevent sticking).

Cover, let rise. When light, roll out, cut into circles using a biscuit cutter. Place on a buttered baking sheet 1 inch apart.

Cover, let rise. Brush over with the yolk of an egg diluted with 1 teaspoon water.

Bake at 400°F degrees for about 25 minutes. Remove from oven and with a pastry bag and tube, make a cross on top of each bun using frosting or icing.

Submitted by: CM