2 pkg. yeast
1/3 c. sugar
2/3 c. milk
3 1/2 c. flour
1/2 c. melted butter
3/4 tsp. salt
3 eggs
2/3 c. currants
1/2 tsp. cinnamon
About 1 c. powdered sugar
1 additional egg

Scald milk and cool to lukewarm. Soften yeast and dissolve sugar in milk. In mixing bowl, mix yeast mixture with 1 cup flour. Add butter, salt, eggs (3), remaining flour and cinnamon. Beat about 2 minutes with dough hook on mixer, or 3 minutes by hand. Cover and let rise until double, about 1 hour.

Add currants and mix by hand. Roll dough 1/2 inch thick on floured board, cut rounds with 2 1/2 inch cutter. Shape into buns and place on greased baking sheets. Cover and let rise until double. Snip a cross in top of each bun with a scissors. Separate fourth egg. Brush buns with slightly beaten egg white. Bake 12 to 15 minutes in preheated 350 degree oven.

To remaining egg white add 3/4 to 1 cup powdered sugar to make glaze. Cool buns 10 minutes and drip frosting in a cross on each bun.

Makes 18 to 24 buns. (Reserve extra egg yolk for another use.)