Instructions: In large mixing bowl dissolve yeast In warm water. Stir in 1 tablespoon sugar; set aside in warm place until bubbly, about 15 minutes. Stir in remaining sugar, evaporated milk, beaten egg, oil, salt and spices.

Gradually beat in flour, 1 cup at a time, to form batter that is very heavy and stiff but too sticky to knead. Stir in currants and candied orange peel.

Spoon dough into well-greased 2 1/2 to 3 quart round casserole or souffle dish. Lightly coat top of dough with softened butter. Cover dish with plastic wrap. Let dough rise in warm place until doubled, about 11/2 hours. Preheat oven to.350 degrees. Bake bread for 1 hour, until loaf is very brown.

Brush top with additional softened butter. Let bread cool in dish on rack 20 minutes, then remove bread from pan to rack to cool completely. In small mixing bowl, beat pasteurized egg white until frothy and slightly thickened. Gradually beat in powdered sugar; continue beating until sugar is completely dissolved and icing is thick enough to spread, about 8 minutes. Paint two 2-inch strips of icing on top of bread to form X.

Makes 1 large bun.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.