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Currant Buns by Naneen
Sweet Milk 1 ½ cups
Sugar 1 cup
Yeast 1 cup or 1 yeast cake ( if yeast cake is used dissolve in a cup of lukewarm water)
Butter ½ cup
Currants 1 cup
Make a stiff batter
Let rise over night in the morning stir in as much flour as you can with a spoon. Let it rise again, then knead in enough flour to make out in small cakes, let rise again and bake in a quick oven. Two eggs may be used in the morning if liked.
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