Preparation:
Combine milk, sugar, nutmet and oil in a large mixing bowl.
In a separate bowl, beat eggs until frothy.
Dissolve yeast in water.
Add 2 cups flour, dissolved yeast amd beaten eggs to milk mixture. Beat with rotary beater or by hand until completely smooth. Slowly add remaining flour and currants and turn onto a floured board.
Knead until smooth and elastic on a lightly floured board (approximately 10 minutes). Set in a greased bowl. Cover and allow to rise in a warm place until light and double in bulk (1 1/2 to 2 hours)
Punch down and roll out in a 15 by 18 by 1/2 inch rectangle and cut with a 3 inch cookie cutter. Place buns on greased baking sheet. Brush with melted butter, cover, let rise until double in bulk (about 1 1/2 hours.)
Using a knife or scissors, make a cross on each bun. Bake at 350 degrees for approximately 25 minutes.
Glaze each bun with icing made from the confectioner's sugar and lemon juice.
Makes 30-35 bun |
