For the dough

In a small bowl, combine the yeast and warm water. Set aside.

In a large bowl, sift together the flour, sugar and salt. Using a pastry cutter, cut in the butter until small pea-sized crumbs form.

Add in the evaporated milk, egg, and currants (if using). Then add in the softened yeast. Mix well. Cover and chill for 2 hours or overnight.

For the filling

Cream together the butter and brown sugar. Stir in the chopped nuts. Set aside.

To assemble

Divide the dough into thirds. On a floured surface, roll each third into a 12″ x 6″ rectangle. Spread each rectangle with one-third of the filling.

Starting on the long end, roll each rectangle, and pinch to seal. Place on a parchment-lined baking sheet in a crescent shape. Make cuts along the outside edge, 1 inch apart, to about ½ inch from the inner edge. If desired, turn each cut piece on its side to expose the filling (optional).

Lightly cover with a clean dish towel. Let rise for 45 minutes.

About 30 minutes into the rise, preheat oven to 350 degrees F.

Bake for 20 to 25 minutes until golden brown. Cool on a wire rack.

For the glaze

In a bowl, mix together the melted butter, powdered sugar, and vanilla. Add milk, 1 tablespoon at a time until the glaze is spreading consistency.

Allow the tea logs to cool for 15 minutes (if the tea logs are too warm the glaze will slide off). Glaze each log and decorate with slices of candied cherries, if desired.