Hot Cross Buns

I've been wanting to try these for a long time and finally did it! And while the flavors were lovely, I think the recipe called for a little too much time in the second rising and in the oven. So I'm going to tweak things a bit next time. Because I'll definitely be doing these again.

Hot Cross Buns
A variation on this recipe from The Pioneer Woman



Buns:
2 cups whole milk
1/2 cup canola oil
1/2 cup sugar
1 package (2 1/4 teaspoons) active dry yeast
4 1/2 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons salt
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 cup raisins

Glaze:
1 whole egg white
Splash of milk

Icing:
1 whole egg white
Powdered sugar
Splash of milk

Make the buns: Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot, about 30 minutes.

Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.

Add 1/2 cup flour, baking powder, baking soda, and salt. Stir until combined.

Combine 1/4 cup sugar with spices.

Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is "plain" again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used.

Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes.

Preheat oven to 400°F.

Make the glaze: Mix 1 egg white with a splash of milk. Brush onto each roll.

Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.

Remove from pan and allow to cool on a cooling rack.

Make the icing: Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.

Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they're completely cooled first.