1/4 c. milk
1/3 c. sugar
3/4 tsp. salt
1/2 c. shortening
2 pkg. yeast (or slightly less)
1/2 c. warm water
3 eggs
4 c. sifted flour
3/4 c. currants
1 egg white
White Frosting

I use some whole wheat flour and add 1/2 teaspoon cinnamon and 1/2 teaspoon cloves.

Scald milk, add sugar, salt and shortening; cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add eggs, yeast and 1 cup flour to milk mixture; beat with electric mixer at medium speed for about 2 minutes, occasionally scraping the bowl. Stir in currants and enough remaining flour, a little at a time, to make a soft dough that is easy to handle. Beat well. Place in lightly greased bowl; turn dough over to grease top. Cover and let rise until doubled, about 1 1/2 hours. Punch down. Turn onto lightly floured board.

Roll or pat to 1/2 inch thickness. Cut in rounds with 2 1/2 inch biscuits cutter. Place about 1 1/2 inches apart on greased baking sheets. Cover and let rise until doubled, about 1 hour.

With a very sharp knife (or razor blade) cut a shallow cross on top of each bun. Brush tops with unbeaten egg white mixed with cold water.

Bake at 375 degrees for 15 minutes or until golden brown. Cool on wire racks about 5 minutes. Then, with tip of knife or teaspoon, fill in crosses on buns with White Frosting. Best served warm. Makes about 18 buns.

WHITE FROSTING:

1 c. sifted confectioners' sugar
1/2 tsp. vanilla
2 tbsp. hot water

Mix until smooth. A Good Friday tradition in our family.