|Warm water||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 Teaspoon|
|Active dry yeast||1⁄4 Ounce|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Egg||1 (At Room Temperature)|
|Warm milk||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Candied peel||2 Tablespoon, finely chopped|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
Stir water and sugar together to dissolve.
Sprinkle yeast over water.
Let stand 10 minutes.
Cream butter and sugar together.
Beat in egg until fluffy.
Mix in salt, cinnamon and milk.
Beat in first amount of flour.
Mix in yeast mixture.
Mix in currants and peel.
Add remaining flour.
Mix well, adding a bit more if necessary to make a soft dough.
Let dough rest 10 minutes, then knead until smooth and elastic.
Place in greased bowl turning to bring greased part to top of bowl.
Let rise in a warm place to double in size, about 1 hour.
Punch dough down.
Shape into about 18 balls.
Place on greased baking sheet or 2 pans 8 x 8 inch (20 x 20 cm) allowing room for expansion.
Cut a deep cross in each bun with lightly greased scissors or sharp knife.
Cover and let rise until almost double in size or until light.
Bake in 400°F (200°C) oven for about 20 minutes.
Brush with butter and cool on rack.
Ice crosses when cool.