INGREDIENTS:

¾ cup warm water
1 tablespoon active dry yeast
1/3 cup sugar
1 cup warm milk
½ cup butter, melted
1 ¼ teaspoon salt
3 eggs
4 to 5 cups all-purpose flour
1 cup dried currants
½ teaspoon ground mace
½ teaspoon vanilla

FROSTING:
1 ½ cups powdered sugar
2 tablespoons butter, softened
1 to 2 tablespoons milk
½ tsp. vanilla
Combine all ingredients and mix well until smooth.


DIRECTIONS:

* Make sure to get a grown-up's permission to use the stove!

Preheat oven to 375 degrees F. In a small mixing bowl, pour in warm water, and sprinkle the yeast and a pinch of sugar on top. Stir to dissolve and let stand until foamy, about 10 minutes. In a large bowl combine the remaining sugar, milk, butter, salt, eggs and 1 cup of the flour. Beat hard for 1 minute. Add the yeast mixture, currants, mace, vanilla and 1 cup more flour. Beat until well-mixed, about 1 minute. Add the remaining flour, half cup at a time, until a soft dough forms. Turn the dough out onto a lightly floured work surface and knead until soft, smooth and springy, about 3 minutes.

Push back in any fruit that falls out during kneading. Place the dough in a deep, greased bowl, turn once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1–1 ½ hours. Gently deflate the dough. Turn the dough out onto a floured work surface. Grease or line a baking sheet with parchment. Divide the dough into 2 equal portions. Roll each portion into a 10–inch log and cut into 9 equal portions. Form each portion into a round bun, and place each bun about 1 ½ inches apart on the baking sheet. Let rise, uncovered, until doubled in bulk, about 30 minutes. With a sharp knife, cut a cross no more than ½–inch deep in the surface of each bun.

Bake 15–20 minutes, or until buns are browned and sound hollow when tapped. Cool on racks for about 5 minutes. With a tip of a butter knife or a small spoon, fill in crosses with white frosting.