HOT CROSS BUNS

1 1/4 cups unbleached flour, divided use
2 pkgs active dry yeast
1/2 cup granulated sugar
1 tsp ground cinnamon
3/4 tsp salt
1/2 cup milk
1/2 cup butter or margarine
2 tbsp water
4 eggs, divided use
1 cup currants or raisins
Vanilla Frosting (recipe follows)

In large bowl, mix 1 cup of the flour, yeast, sugar, cinnamon, and salt; set aside.

In a saucepan, heat milk, butter, and water together until butter is melted. Remove from heat and cool to lukewarm.

Gradually add milk mixture to dry ingredients. Beat at medium speed for 2 minutes. Add 1/2 cup more flour, 3 of the eggs and 1 egg yolk ( reserve egg white) Beat at high speed for 2 minutes. Stir in remaining flour and currants. (dough will be soft). Place dough in clean, greased bowl. Tightly cover bowl with plastic wrap. Refrigerate overnight.

TO SHAPE AND BAKE:
With floured h ands shape dough into 18 (2 inch) balls. Arrange on greased baking sheets. Brush tops with slightly beaten egg white. Let rise in warm place for 30 minutes or until light.

Bake in a preheated 350 degree F oven for 15 to 20 minutes until golden brown. Remove to wire racks. While still warm, drizzle frosting across tops of buns in the form of a cross. Cool.

VANILLA FROSTING

Mix 1 cup powdered sugar with 1/4 tsp vanilla extract and enough cream or milk to make a fairly stiff frosting.