Hot Cross Buns

"Hot Cross Buns, Hot Cross Buns.
One a Penny, Two a Penny.
Hot Cross Buns, Hot Cross Buns."
On a lazy Sunday a few weeks back, I sought to find the origin of the nursery rhyme, and learnt that there was indeed something called Hot Cross Buns that were traditionally baked on  Good Friday. I decided right then to make it this year, and then promptly forgot all about it. Till two days back when I remembered my resolution, and took stock of my ingredients. My active dry yeast had been lying unused for so long, the bottle was covered in mould. I no longer remembered the provenience of either the baking powder or the baking soda. And the last of the raisins had been consumed by me awhile back.
All of yesterday went in collecting the ingredients, and making the dough, and despite not having a day off today, I baked the Hot Cross Buns.
The icing was an unmitigated disaster, but the Hot Cross Buns are divine!

2 cups milk
1/2 cup cooking oil
1/2 cup sugar
2 1/4 tsp Active Dry Yeast
4 cups maida/ flour
1/2 cup (additional) Flour
1/2 tsp (heaping) Baking Powder
1/2 tsp (scant) Baking Soda
2 tsp Salt
1/4 cup Sugar
1 tsp Cinnamon
1 tsp cardamom, nutmeg, allspice (optional)
1/2 cup raisins

Glaze1 whole Egg White
Splash Of Milk

Icing1 whole Egg White
Powdered Sugar
Splash Of Milk


Method:Combine milk, oil and 1/2 cup sugar in a saucepan. Bring to nearly boiling, then turn off the flame, and let it stand for 30 minutes
Sprinkle yeast over the milk. 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 to 180 degrees
Mix 1 egg white with a splash of milk. Brush onto each roll.
Bake 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.

IcingMix 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 Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they're completely cooled first.