Buns

1. In a large bowl, sprinkle yeast over the warm water; add 1 tablespoon sugar. Let stand until foamy, about 5 minutes.
2. Stir the remaining sugar, milk, butter and salt into the yeast mixture.
3. Using a spoon or an electric mixer on low speed, beat the egg into the yeast mixture along with 3 1/2 cups flour and the currants until all the flour has been moistened.
4. Turn the dough out onto a board that has been lightly floured with some of the remaining 1/2 cup flour. Knead until smooth, about 5 minutes, adding just enough of the remaining flour to keep the dough from being sticky.
5. Oil a large bowl; place the dough in the bowl, turning to coat with oil. Cover loosely and set in a warm place to rise until doubled in size, about 1 hour.
6. Lightly grease a 9-inch square baking pan. Divide the dough into 12 pieces. Shape each into a ball and place in the greased pan. Cover lightly and let rise until almost doubled in size, about 45 minutes.
7. Heat the oven to 375 degrees F.
8. With a sharp knife, score a cross in the top of each bun.
9. Bake for 25 to 30 minutes or until buns are lightly browned and sound hollow when gently tapped.
10. Transfer to a wire rack to cool for 5 minutes in the pan.
11. Remove from the pan and cool to room temperature.

Icing

1. Beat together the confectioners’ sugar, vegetable shortening and water until smooth. Add additional water if necessary to make manageable frosting.
2. Spoon icing into a pastry bag fitted with a small star tip. Pipe the frosting onto the scored cross on each bun and serve.