1. Activate the Yeast (if using active dry yeast):

In a small bowl, stir together the warm water (about 110°F) and the active dry yeast.

Let the mixture stand until it is foamy, about 5 minutes. This indicates that the yeast is alive and active.

2. Combine Wet Ingredients: In a saucepan, combine milk, oil and 1/2 cup sugar. Heat until very warm but not boiling. Turn off the heat and allow to cool to lukewarm (around 30 minutes).

In a large bowl (or the bowl of a stand mixer fitted with a dough hook), combine the yeast mixture, the lukewarm milk mixture, the melted butter, and 2 of the beaten eggs.

Beat on medium-low speed until combined, about 30 seconds.

3. Add Flour and Salt: Add 4 cups of the all-purpose flour and the salt to the wet ingredients.

Stir with a spatula until a shaggy dough forms.

4. Knead the Dough:

Return the bowl to the mixer. Increase the speed to medium and beat until the dough is smooth, elastic, and tacky, about 5 minutes. The dough should pull away from the sides of the bowl.

If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.

5. First Rise:

Transfer the dough to a large bowl lightly greased with nonstick cooking spray.

Cover the bowl with plastic wrap. Let the dough rise at warm room temperature until it is doubled in size, 1 to 1 ½ hours.

6. Prepare Spice-Sugar Mixture: In a small bowl, combine the remaining ¼ cup of granulated sugar with the cinnamon and any other desired spices (cardamom, nutmeg, allspice).

7. Incorporate Raisins and Spice-Sugar:

Turn the risen dough out onto a lightly floured surface.

Press and stretch the dough to slightly flatten it.

Sprinkle with a couple of tablespoons of the sugar-cinnamon mixture.

Sprinkle on about a third of the raisins.

Fold the dough over on itself. Flatten it again so the dough is “plain” again.

Repeat the sugar/raisin process twice more, until all the raisins are used. You won’t use all the sugar-cinnamon mixture.

Fold the dough one last time.

8. Shape the Buns: Pinch off golf ball-sized bunches of dough.

With floured hands, quickly roll each piece of dough into a ball.

Turn the edges of the dough ball under themselves slightly to create a smooth, round bun.

9. Second Rise: Place the shaped buns on a lightly greased cookie sheet (baking sheet).

Cover the buns loosely with plastic wrap. Allow them to rise in a warm place for at least 30 minutes (an hour or more is better). They should puff up noticeably.

10. Preheat Oven and Prepare Egg Wash:

Preheat the oven to 400°F (200°C).

Mix 1 egg white with a splash of milk to create an egg wash.

11. Brush with Egg Wash and Bake: Brush the tops of the risen buns lightly with the egg wash.

Bake for 20 minutes, or until the tops of the buns have turned golden brown.

12. Cool: Remove the buns from the oven.

Transfer them from the baking sheet to a wire rack to cool completely.

13. Make the Icing:

While the buns are cooling, make the icing.

In a medium bowl, mix 1 egg white with enough powdered sugar to make the icing very thick.

Add a splash of milk, as needed, to achieve a thick but pipeable consistency.

14. Ice the Buns: When the rolls are completely cooled, add the icing to a small plastic bag.

Snip off a small corner of the bag.

Make a cross on each roll with the icing.

Serve and enjoy your delicious, homemade Hot Cross Buns!