Pour boiling water over fat, sugar and salt, add milk. When lukewarm add yeast, dissolved in lukewarm water. Add beaten eggs. Stir in 4 c. Flour. Beat hard and add enough flour to make a soft dough. Wash and drain currants, fold into dough. Place in greased bowl and grease top of dough. Cover with waxed paper and a lid or cloth and keep in a cool place until ready for use. Put in small buns and let rise until double size. Bake 15 minutes then cool and cover with powdered sugar.