Pour the scalded milk over the butter, sugar and salt; cool to lukewarm. Add the crumbled yeast and let rest for 5 minutes. Add the egg, flour and cinnamon to make soft dough. Fold in the currants. Let rise in a warm place (80-85 degrees) until double in bulk – about 2 hours.

Shape into large buns and place and inch apart on a buttered baking sheet. Let rise in a warm place until double in bulk – about 1 hour. Brush tops of buns with 1 egg slightly beaten with 1 Tbs. water. Bake in a preheated oven for 20 minutes at 400 degrees. When cool decorate top of each bun with a cross, using icing.

Place egg white in a small mixing bowl. Using a wooden spoon, beat in as much powdered sugar as the egg white will absorb and add 1 tsp. of lemon juice gradually as the mixture thickens. Spread at once as mixture hardens quickly.