Blend the yeast with the sugar, milk and 8 oz. (2 cups) of the flour.
Leave in a warm place for 15-20 minutes until frothy.
Sift the remaining flour and salt into a warmed bowl and rub in the butter.
Make a well in the centre and pour in the yeast mixture.
Using one hand, mix thoroughly and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 3 minutes.
Place in a bowl, cover with a damp cloth and leave in a warm place for 1 hour or until doubled in size.
Turn onto a lightly floured surface and knead for 4 minutes.
Divide the dough into 6 pieces and form each into an oblong.
Place a raw, unshelled egg in the centre of each piece.
Imagine the egg is a clock face and make slits in the dough at 2,4, 6,8 and 10 o'clock.
Shape the dough to form arms, legs and a head.
Use currants to make eyes, almonds for the nose and cherries for the mouth.
Fold the arms over the egg.
Place on greased baking sheets, put inside oiled polythene (plastic) bags and leave in a warm place for 20-30 minutes until puffy.
Remove from the bag and brush with egg glaze.
Bake in a hot oven, 450°F, Gas Mark 8 for 30 minutes until golden brown.