Fine Spice Rolls

Sift flour into a large enough bowl. Mix in new spice. Make a bulge in the center. Stir the crumbled yeast with a teaspoon of sugar and a little warm milk and pour into the bulge. Rising. When the dampfl has risen, add the sugar, salt, melted butter and the rest of the milk, mix well and beat until a medium-firm dough is formed. At the end, stir in the cleaned and completely dry currants. Cover with a wet dishcloth and let rise in a warm place. When the dough has almost doubled in volume, shape it into egg-sized rolls and place them at intervals on a greased or parchment paper-lined baking sheet. Cover again with a wet dishcloth and leave. Cut a cross into the rolls with a blunt kitchen knife and bake in the oven heated to 200 °C for 15 to 20 minutes. Remove from the stove while still hot, brush with sweetened milk and serve warm with butter.

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