1/2 c. warm water
1 pkg. active dry yeast
1 c. milk
1/2 c. sugar
1/2 tsp. cinnamon
1 tsp. salt
4 1/2-5 c. flour
1/2 c. butter
1 egg
1 c. currants
1/4 c. candied orange peel
1/4 c. candied citron
1 egg yolk for glaze

Dissolve yeast in warm water in large bowl. Meanwhile, scald milk. Let butter melt in hot milk. When milk has cooled to warm (not too hot or it will kill the yeast) add it to the dissolved yeast. Add egg, sugar, 2 cups of flour, salt and cinnamon; beat well. Add currants and candied peel. Mix in remaining flour to a soft dough.

Knead on floured surface until smooth and elastic. Place dough in greased bowl, turning to grease all sides. Cover and let rise in warm place until double. This may take longer than other doughs because of the weight of the fruit. punch down. Knead into small balls for buns.

Place on baking sheet sprayed with Pam. Let rise until double. It may take a while, but make sure they are really light. Brush gently with beaten egg yolk.

Bake in preheated 350°F oven for 15-20 minutes, or until golden brown and hollow sounding. When the buns are cool, make a cross on top of each one with icing.

ICING:

1 1/2 cups confectioners' sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

Stir together 1 1/2 cups icing sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract until smooth.