- Combine 2 cups milk, vegetable oil, and ½ 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, 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 the remaining ½ cup flour, baking powder, baking soda, salt and orange zest. Stir till combined.
- Combine ¼ cup sugar with cinnamon, cardamom, nutmeg and allspice.
- 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 1 hour.
- For the glaze mix egg white with milk and brush each roll with the glaze.
- Preheat oven to 400°F / 200°C and bake the buns for 20 minutes or until tops of buns have turned nice and golden brown.
- Remove from pan and allow to cool on a cooling rack.
- Mix 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.
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