1 pint of scalded milk. 1/2 cup of sugar. 1 cake of compressed yeast. 1 teaspoonful of salt. 1/2 cup of lukewarm water. Flour to knead. 3 eggs. 3 tablespoonfuls of sugar. 1/2 cup of butter. 2 tablespoonfuls of cinnamon. 1 cup of currants.

Make a sponge and prepare the dough as in all biscuit mixtures made with yeast. When ready to shape, roll into a sheet about one fourth an inch thick, brush over with butter, dredge with the cinnamon and sugar and sprinkle with the currants; roll up like a jelly roll, cut into rounds and set on end, side by side, in a pan; when light bake about half an hour; a little longer time is needed than for ordinary biscuit of the same size. When baked, brush over the tops with yolk of egg diluted with milk, or with sugar dissolved in milk, and return to the oven to brown.