• 1 lb. (½ k.) flour
• a pinch of salt

Sieve the flour with salt and spices, rub in the butter and add the prepared currants. Cream the yeast with a little of the sugar, add a little warm milk and pour in the centre of the flour, sprinkle lightly over with flour and leave for 10 minutes. Then mix to a stiff dough with the beaten egg, adding a little milk if required.

Allow to rise until the mixture doubles itself in size. Di