1 pkg. dry yeast
1/4 c. warm water
1 c. milk
1 stick butter
1/2 c. sugar
1 1/2 tsp. salt

Dissolve yeast in warm water. Scald milk. Add butter so it melts. Add sugar and salt. Combine yeast mixture with milk mixture when the milk has cooled. Add 3 beaten eggs. Stir in:

4 3/4 c. flour
1 tsp. cinnamon
1 tsp. grated lemon peel

Stir with a spoon until dough is smooth; it will be sticky. Add 1 cup chopped raisins or currants. Cover bowl with a damp towel and let rise in a warm place until double in size. Stir down.

Turn dough onto a floured board. Shape into balls about the size of an egg. Place on greased cookie sheet and let rise until almost double in size. Brush tops with beaten egg white. Bake at 375 degrees until nicely browned, about 12 minutes.

When cool, place a frosting cross on the top of each bun.