One of the sweetest warm breads that serve in place of cake when there are no eggs to be had.

Take nearly half the dough that is mixed up for French rolls and work into it a few currants. Roll it out to a very thin sheet, brush over with softened butter, sprinkle sugar all over, then cut the dough into ribbons and coil them into spiral buns. Place with plenty of room between in a buttered pan, rise an hour and bake. Sugar over when done. For exact proportions, see No. 267. That variety is like currant rolls, these are flat coils.