no-knead hot cross buns

by Diana

2 pkg dry active yeast (4 1/2 tsp)
1/3 c warm water
1/3 c sugar
1/3 c milk
1 c flour
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/2 c melted shortening
3 beaten eggs
2 1/2 c flour
2/3 c currants

Soften the yeast in warm water, add sugar and let stand 10 minutes. Scald the milk, let cool and add to the yeast mixture. Add flour and spices and beat well. Add shortening, beaten eggs and 2 1/2 c more flour and beat lightly. Add currants. Cover lightly with buttered waxed paper and towels and let rise until double in size. Roll out 1/2 inch think on a lightly floured board. Cut with a 2 1/2 inch cutter and shape into buns. Let the buns rise and double in size on a greased baking sheet. Cut crosses in each bun with scissors and brush lightly with beaten egg white. Bake in a moderate 350 deg F oven for 12-15 minutes. Ice with a mixture of icing sugar and egg whites. Makes 24 buns.