2/3 c. milk
1/2 c. sugar
1 1/4 tsp. salt
6 tbsp. shortening
2/3 c. lukewarm water
2 tbsp. sugar
2 pkgs. dry yeast
3 eggs, beaten
6 c. sift all-purpose flour
3/4 c. brown sugar
1/2 tsp. cinnamon
1/2 c. currants
1 egg yolk
2 tbsp. milk
1/2 c. sifted confectioners' sugar
2 tsp. milk
1/8 tsp. vanilla

Scald milk; add sugar, salt, and shortening; stir in. Cool to lukewarm. Measure lukewarm water into mixing bowl. Add 2 tablespoons sugar and yeast; let stand until dissolved. Add lukewarm mixture; stir in eggs. Add 3 cups flour and beat until smooth. Add remaining flour; stir in. Turn out on lightly floured board and knead 8-10 minutes.

Put in greased bowl covered with towel until doubled, about 1 hour 25 minutes. Punch down; turn out on lightly floured board and divide in half. Roll each into oblong 14 x 12 inches and brush lightly with melted butter. Mix brown sugar, cinnamon, and currants; put half on each oblong.

Roll each half lengthwise as for jelly roll; put on greased baking sheet rolled edge down and form each into circle. Seal ends firmly together. Make radial cuts nearly to center edge about 1 inch wide with scissors. Turn each cut section on its side. Cover with towel and let rise in warm place until doubled, about 55 minutes. Beat together yolk and milk; brush tops with this. Bake in moderate 350 degree oven 30 minutes. Beat last 3 ingredients together until smooth and apply to tops while hot.