Pick clean a pound and a half of Zante currants; wash, drain, and dry them; spreading them on a large flat dish, placed in a slanting position near the fire or in the sun. When they are perfectly dry, dredge them thickly with flour to prevent their sinking or clodding in the cakes. Sift into a deep pan two pounds of fine flour, and mix thoroughly with it a table-spoonful of powdered cinnamon, (or of mixed nutmeg and cinnamon,) and half a pound of powdered white sugar. Cut up half a pound of the best fresh butter in naif a pint of rich milk. Warm it till the butter is quite soft, but not till it melts. While warm, stir into the milk and butter two wine-glasses (or a jill) of strong fresh yeast.
Make a hole in the centre of the pan of flour; pour in the mixed liquid; then, with a spoon or a broad knife, mix the flour gradually in; beginning round the edge of the hole. Proceed thus till you have the entire mass of ingredients thoroughly incorporated; stirring it hard as you go on. Cover the pan with a clean flannel or a thick towel, and set it in a warm place near the fire to rise. When it has risen well, and the surface of the dough is cracked all over, mix in a small tea-spoonful of soda, dissolved; flour your paste-board; divide the iough into equal portions, and mixing in the currants, knead it into round cakes about the size of a small saucer. Place them on a large flat dish, cover them, and set them again in a warm place for about half an hour. Then butter some square tin or iron baking-pans; transfer the buns to them; and brush each bun lightly over with a glazing of beaten white of eggs, sweetened with a little sugar. Then, with the back of a knife, mark each bun with a cross, deeply indented in the dough, and extending entirely from one edge to another. Let the oven be quite ready; set in it the buns; and bake them of a deep brown colour. In England, and in other parts of Europe, it is customary to have hot cross-buns at breakfast on the morning of Good Friday. They are very good cakes at any time; but are best when fresh.