Dough:

1 cup whole milk
3 eggs separated
2 1/2 tbsp. unsalted butter
2 1/2 cups bread flour
1/3 cup granulated sugar
1 tbsp. grated lemon zest (1 lemon)
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 pkg. active dry yeast
1 cup currants or raisins

Frosting:

1/2 cup confectioners' sugar
1 tbsp. lemon juice
1 tbsp. milk
1/4 tsp. vanilla

Have all ingredients at room temperature. Warm milk in a measuring cup in the microwave to 90-100°F. Melt butter in the milk and let cool to 70-90°F.

Put milk/butter mixture and remaining ingredients except currants into bread machine in the order listed. Make a little well in the top of the dry ingredients for the yeast.

Set the machine to the dough cycle and press start. after the first knead, add the currants.

After the cycle is completed, remove the dough from the machine to a floured board. Divide the dough into 12 equal portions. If it sticks to your hands, flour your hands. Roll each portion into a ball and place on a greased baking sheet (or one with parchment paper) in 3 x 4 rows at least 1-inch apart. Cover with a clean kitchen towel and let rise in a draft-free place for 30 minutes, or until double in size.

Preheat oven to 350°F. Cut slits in the tops of buns to form crosses. Combine egg whites with 1 tbsp. water and brush over buns. Bake 20 minutes or until buns sound hollow when tapped. Allow to cool.

Make frosting. Combine confectioners sugar, lemon juice, milk and vanilla to piping consistency. Pipe crosses on the buns.

Makes 12 buns.

Submitted by: Nancy L. Thursby