PINEAPPLE GLAZE:
1/2 c. reserved crushed
pineapple, drained
1 3/4 c. powdered sugar, sifted

Drain pineapple well, pressing out
and reserving syrup. Set aside
1/2 c. drained pineapple for glaze.
Soften yeast in lukewarm waster
and 1/3 cup pineapple syrup.
Combine eggs, sugar, melted shortening,
salt and mace. Stir in 1/2 c. flour,
then add yeast mixture and beat well.
Stir in currants, citron and
remaining drained pineapple.
Beat in remaining flour, reserving
about 1/2 cup for kneading,
to form a moderately soft dough.
Turn dough out onto lightly floured board.
Use remaining 1/2 cup flour and
knead 3 to 5 minutes, until
dough smooths out and rounds up.
Place in greased bowl, cover,
and let rise in warm place until doubled
(about 1 1/2 hours). Punch down,
then divide evenly into 24 pieces.
Shape into buns and place about 2"
apart on greased baking sheets.
Brush with melted butter and
let rise until almost doubled
(45 minutes to 1 hour).
With sharp razor blade or scissors, cut
a ¼" deep cross in the top of each bun.
Bake in center of 350F oven
about 20 minutes. When cool,
frost with Pineapple Glaze.
Makes 2 dozen buns.