Cut shotening and butter into dry ingredients. Press into bowl forming a well.

Mix - 2 pkgs of yeast into ¼ cup of warm water
1 ½ cups of warm milk
8 eggs (reserving three egg whites)

Pour liquid ingredients into well. Cover with some of the butter mixture to form a sponge. Let rise one hour.

Mix in 1 lb of Currents. Let rise two hours. Prepare glaze with reserved egg whites and one cup of Brown sugar.

Roll out to 1 ¼ inch thick. Cut into small circles. Bake at 325* F for 20 minutes.

Immediately glaze with egg white mixture.

Cool and store in airtight container.