1 c. milk, scalded
1/4 c. sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 c. currants or raisins
2 tbsp. citron, finely chopped
2 tbsp. butter
3/4 tsp. salt
1 pkg. active dry yeast
2 tbsp. hot water
1 egg
2 2/3 c. all purpose flour
Melted butter

Add sugar, cinnamon, nutmeg, currants, citron, butter and salt to milk. Sprinkle yeast over hot water. When cooled to lukewarm, add milk mixture to yeast. Beat in 1 egg. Stir in part of flour; knead in the rest. Use only enough flour to form a dough that can be handled easily. Place in a greased bowl. Brush with melted butter. Cover and let rise in a warm place until doubled in bulk.

Shape dough into 18 balls and place in rows on a greased baking sheet. Cover and let rise until almost doubled in bulk. Bake in a preheated 425 degree oven about 20 minutes, until golden brown. Decorate with the traditional cross using Milk Glaze.

MILK GLAZE:

1/2 c. confectioners' sugar
2 tsp. hot milk
1/4 tsp. vanilla

Sift confectioners' sugar. Add milk and vanilla. Mix well.