BELGIAN BUNS

4 oz butter or margarine, divided
1/2 pint milk
1 oz yeast
4 oz sugar, divided
1 lb flour
2 eggs, beaten
3 oz currants, raisins, or Sultanas
Powdered

Heat milk with 3 oz of the butter until it is just melted.

Cream the yeast with 3 oz sugar add to milk.

Sift flour into large bowl; make a well in center. Beat in the eggs and yeast mixture; mix by hand to a soft dough. Cover with damp cloth and put in warm place for 1-1 1/2 hours or until doubled in size.

Turn on to floured surface and knead well. Roll into oblong about 16x12-inches.

Melt remaining butter and brush over dough, sprinkle with dried fruit and remaining sugar. Roll dough up tightly, starting with long side, and cut into about 16 slices (up to you depending on thickness you like). Place cut side down onto greased baking sheet. Cover and let rise 20-30 minutess.

Bake at 450F for about 15-20 minutes (keep an eye on them). Place on rack to cool.

When completely cooled, ice buns with powdered sugar icing (confectioner's sugar mixed with small amount of water) and pop cherry in middle OR top with fondant and a cherry or toasted flaked almonds.