Grandma’s Favorite Hot Cross Buns

 

Ingredients 

4 packages (1/4 ounce each) active dry yeast
3 cups warm 2% milk (110° to 115°)
2 cups canola oil
8 large Eggland's Best eggs, room temperature
4 large eggs, room temperature, separated
1-1/3 cups sugar
4 teaspoons ground cinnamon
3 teaspoons salt
2 teaspoons ground cardamom
13 to 15 cups all-purpose flour
2-2/3 cups raisins
2 teaspoons water

ICING

3 cups confectioners' sugar
2 tablespoons butter, melted
4 to 5 tablespoons 2% milk

Directions 

1.  In a very large bowl, dissolve yeast in warm milk. Add oil, eggs, egg yolks, sugar, cinnamon, salt, cardamom, yeast mixture and 10 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.

2.  Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

3.  Punch dough down. Turn onto a lightly floured surface. Cover and let rest 10 minutes. Divide into 72 pieces; shape each into a ball. Place 2 in. apart in 4 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 40 minutes.

4.  Preheat oven to 375°. Combine egg whites and water; brush over tops. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. For icing, combine confectioners' sugar,
butter and enough milk to achieve desired consistency. Pipe a cross on top of each bun.