1 env. active dry yeast
1/4 c. lukewarm water
1 tsp. sugar
1/2 stick butter, softened (1/4 c.)
1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1 c. milk, scalded
2 eggs, lightly beaten
3 1/2 - 4 c. flour
1/2 c. currants

ICING:

1 c. confectioners' sugar, sifted
1 1/2 tbsp. milk
1/4 tsp. vanilla

In a small bowl proof 1 envelope of active dry yeast in lukewarm water with sugar for 10 minutes.

In a large bowl combine butter, softened and cut into bits, sugar, cinnamon and salt. Stir scalded milk into the butter mixture and let the mixture cool until it is lukewarm. Add the yeast mixture and eggs, lightly beaten. Gradually beat in 3 1/2 to 4 cups flour or enough to make a soft dough, and incorporate currants. Butter the top of the dough lightly and let rise, covered in a warm place for 1 1/2 hours or until it is double in bulk.

Punch down the dough and cut off pieces that are large enough to shape into balls about 2" in diameter. Arrange the balls on a buttered baking sheet so they touch one another and let them rise, covered in a warm place, about 45 minutes or until they are double in bulk. With the blunt edge of a knife, mark each bun with a cross, and brush the buns with an egg white lightly beaten. Bake the buns for 20 to 25 minutes or until they are golden and transfer them to a rack.

ICING: In a small bowl combine confectioners' sugar, sifted, 1 tablespoon milk and vanilla and drizzle the glaze over the buns, forming a cross, while they are still slightly warm.