Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  milk
  1                cup  sugar
  1           teaspoon  nutmeg
     1/2           cup  light oil
  3                     eggs
  2           packages  dry yeast
     1/2           cup  warm -- (not too hot) water
  10              cups  all-purpose flour -- sifted
  1                cup  seedless currants
                        melted butter
                        ***GLAZE***
  1                cup  confectioner's sugar
  3          teaspoons  lemon juice

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

Nutritional Information:

317 Calories (kcal); 2g Total Fat; (6% calories from fat); 8g Protein; 65g Carbohydrate; 31mg Cholesterol; 22mg Sodium