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English Hot Cross Buns

Sift into a large bowl one full quart of flour; one-half cup of sugar and one-half teaspoon of salt; dissolve one-fourth cup of butter in a generous one-half pint of warm milk in which has been dissolved three-fourths of a yeast cake and add to the dry ingredients, with the yolks of two beaten eggs, beaten stiff. Cover the bowl with a clean cloth, place it where it will keep warm, and let it rise over night. In the morning take pieces of the dough the size of an egg, and, with a little flour, mold them into round cakes one inch in thickness. Place them on a buttered tin, leaving a little space between them. Cover the tins and set in a warm place for the buns to rise; they should be double their original size. With a sharp knife cut a cross in the center of each bun. Bake them in a moderate oven for about one-half hour. When the buns are baked, brush the top with a syrup made of sugar and water. A cup of dried currants may be added.