HOW TO MAKE IT :
- For 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 till combined.
- Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.
- 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. (You won’t use all the sugar/cinnamon mixture.)
- 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…an hour-plus is better.
- Preheat oven to 400 degrees.
- For 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.
- For 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 plastic bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first. Happy Easter!
