Hot Cross Buns
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1 cup scalded milk
1/2 cup butter
1/2 cup sugar
1 teaspoon salt
1 cake compressed yeast
1 egg, well beaten
About 4 cups sifted flour
3/4 teaspoon cinnamon
1 cup currants
1 egg
1 tablespoon water
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 tbls.
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.






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