About 4 cups sifted flour

Instructions

1. 1

   Icing Pour the scalded milk over the butter, sugar and salt; cool to lukewarm. Add the crumbled yeast and let rest for 5 minutes. Add the egg, flour and cinnamon to make a soft dough. Fold in the currants. Let rise in a warm place (80 to 85F.) until double in bulk − about 2 hours. Shape into large buns and place and inch apart on a buttered baking sheet. Let rise in a warm place until double in bulk − about 1 hour. Brush tops of buns with 1 egg slightly beaten with 1 tablespoon of water. Bake in a preheated oven for 20 minutes at 400F. When cool decorate top of each bun with a cross, using the following icing: Place 1/2 egg white in a small mixing bowl. Using a wooden spoon, beat in as much powdered sugar as the egg white will absorb and add 1 teaspoon of lemon juice gradually as the mixture thickens. Spread at once as mixture hardens quickly. Makes 24 buns. Hot Cross Buns 34