|1 cup||Water; boiling|
|1 cup||Milk; evaporated|
|½ cup||Water; lukewarm|
|1 cup||Currants; or raisins|
Pour boiling water over fat, sugar and salt, add milk. When lukewarm add yeast, dissolved in lukewarm water. Add beaten eggs. Stir in 4 c.
flour. Beat hard and add enough flour to make a soft dough. wash and drain currants, fold into dough. Place in greased bowl and grease top of dough. Cover with waxed paper and a lid or cloth and keep in a cool place until ready for use. Put in small buns and let rise until double size. Bake 15 minutes then cool and cover with powdered sugar.
Note: Assume moderate oven 350 - 400 F.
Source: Grace Weller, Rehoboth Center Grange, Perry County, OH
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