2 pkgs. dry yeast
1/3 c. lukewarm water
1/3 c. scalded milk
1/2 c. salad oil
1/3 c. sugar
3/4 tsp. salt
3 1/2 - 4 c. flour
1/2 - 1 tsp. cinnamon
3 beaten eggs
2/3 c. currants
1 slightly beaten egg white
Confectioners' sugar

Soften yeast in warm water. Combine milk, oil, sugar and salt; cool to lukewarm. Sift together 1 cup flour and cinnamon; add to milk mixture. Add eggs, beat well. Stir in yeast and currants. Add remaining flour to make a soft dough. Cover and let rise until double. Punch down and roll out on a lightly floured board to 1/2 inch thick.

Cut into 2 inch rounds with a cookie cutter. Place on a greased cookie sheet about 1 1/2 inches apart. Let rise until double, brush tops with egg white. Bake at 375 degrees about 12 minutes or until done. Cool.

Combine confectioners' sugar with the remaining egg white to make a frosting. Pipe crosses on the tops of the buns. Makes about 2 dozen.