In a small saucepan, scald milk by heating until bubbles form around the edges

Add butter or mar- garine and sugar

Stir until sugar is dissolved

Cool to lukewarm, about 110 degrees F

In a large bowl, dissolve yeast in warm water

Stir in lukewarm milk mixture, salt, cinnamon, nutmeg, and cloves

Stir in 2 cups flour and beaten eggs

Beat until smooth

In a small bowl, mix currants and candied fruit with 1/2 cup flour

Stir into milk mixture

Gradually add enough flour to make a stiff dough

Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes

Add 1 table- spoon oil

Place dough in bowl, turning once to oil top

Cover with a cloth

Set in a warm place free from drafts and let rise until doubled in bulk, about 1 1/2 hours

Punch down in bowl

Shape dough into 1 1/2 inch balls and place on a baking sheet. Cut a cross in top of each ball with a sharp knife or scissors

Brush lightly with diluted egg yolk

Cover and let rise in a warm place until doubled in bulk, 30 to 45 minutes

Preheat oven to 400 degrees F. Bake about 10 minutes or until lightly browned. Cool slightly on cooling racks

Prepare lemon Glaze and pour into crosses on buns

Make 30 to 35 buns. Lemon Glaze: Combine 1 cup powdered sugar, 1/2 tsp

grated lemon peel and 1 TB lemon juice in a small bowl. Mix until smooth.