Hot Cross Buns

Hot Cross Buns have been a traditional Easter treat for generations; and for good reason! They are light, fluffy, and have a little bite of sweetness from the raisins and icing. The secret to keeping the hot cross buns light and fluffy is making sure you let it rest and rise for enough time. If you don't, gluten in the bread will form and make the dough tough.
Hot Cross Buns are delicious along side morning coffee as well as after dinner. Since the recipe below makes 6 dozen buns, I made 1/4 of the recipe and still had enough to give away!

4 ( 1/4 oz. each) packages active dry yeast
3 cups warm milk (110-115 degrees)
2 cups canola oil
8 eggs
4 eggs, separated
1 1/3 cups
4 tsp cinnamon
3 tsp salt
2 tsp cardamom
13-15 cups flour
2 2/3 cup raisins
2 tsp water

icing:
3 cups powdered sugar
2 tbsp butter, melted
4-5 tbsp milk


In a very large bowl, dissolve the yeast in warm milk. Add the oil, eggs, egg yolks from separated eggs, sugar, cinnamon, salt, cardamom, and 10 cups of the flour. Beat until combined and smooth. Stir in enough of the remaining flour to form a firm dough, then stir in the raisins. Knead the dough on a floured surface until it is smooth and elastic, about 6-8 minutes. Then, place in a large buttered bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour and 20 minutes.
Punch the dough dough and turn it onto a lightly floured work surface. Cover and let it rest for 10 minutes. Divide into 72 pieces and shape each into a ball. Place them two inches apart in four buttered 15-inch by 10-inch by 1-inch baking pans. Cover and let rise in a warm place until doubled in size, about 40 minutes. Combine egg whites and water; brush over rols.
Bake at 375 for 12-15 minutes or until the rolls are golden brown. Remove from pans and cool completely in wire racks.
For icing, combine powdered sugar, butter, and enough milk to make your desired consistency. Pipe an "X" on the top of each bun.

Recipe from: Taste of Home Magazine