Hot Cross Buns

1 package dry yeast
1/4 cup warm water (105F - 115F)
1 cup milk, scalded and cooled to lukewarm
1/3 cup sugar
1/3 cup shortening, margarine or butter, softened
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 egg
1 egg yolk
3 3/4 to 4 1/4 cups flour
1/2 cup currants or raisins
1 egg white, slightly beaten
1 Tbsp water

Dissolve yeast in warm water. Stir in milk, sugar, shortening, salt, cinnamon, cloves, nutmeg, egg, egg yolk and 2 cups of flour. Beat until smooth. Stir in currants and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.

Punch down dough; divide into 4 equal parts. Cut each part into 6 equal pieces. Shape each piece into a ball; place 2 inches apart on greased cookie sheet. Snip a cross on top of each ball with scissors. Cover; let rise until double, about 40 minutes.

Heat oven to 375F. Mix egg white and 1 Tbsp water; brush tops of buns with egg white mixture. Bake until golden brown about 20 minutes. Cool slightly; frost crosses on buns with powdered sugar frosting.