Instructions: To make dough: In large bowl, combine 1 cup flour, sugar, undissolved yeast, salt, lemon peel and nutmeg. Heat milk, water and butter until very warm (120 to 130 degrees); stir into dry ingredients. Stir in 2 eggs, currants, pineapple and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

Divide dough into 12 equal pieces; form each into a ball. Place, 2 inches apart, on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

With sharp knife, cut shallow cross in top of each bun. Brush egg white over tops. Bake at 375 degrees for 15 to 18 minutes or until done. Remove from pan; cool on wire rack.

To make icing: In small bowl, combine all icing ingredients; stir until smooth. Drizzle over buns in shape of cross.

This recipe yields 12 buns.

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