Easter: Hot Crossed Buns

I've always wanted to try Hot Cross Buns.  I'm sorry I didn't listen to myself sooner because these were really delicious, and easy to throw together.  I adapted this from Tasty Kitchen, pull out a few ingredients, adding measurements to a few....oh...so good! 

HOT CROSS BUN RECIPE

Ingredients for the Buns: 

2 c. milk, 1/2 c. oil, 1/2 c. sugar, 1 pkg active dry yeast, 4 c. flour, 1/2 c. flour, 1/2 t. baking powder, 1/2 t. baking soda, 2 t. salt, 1/4 c. sugar, 1 t. cinnamon, 1/2 t. nutmeg, 1/2 t. allspice, 1/2 c. raisins. 

Instructions for the Buns: 

Combine the milk, oil, and sugar in the saucepan.  Stir and heat until very warm, but not boiling. 

Turn off heat and cool until warm (not too hot). 

Add yeast and flour to mix and stir.  The mix is not like 'regular dough,' it's sticky. 

Cover with a towel and set aside for one hour. 

Mix 1/2 c. flour, baking powder, baking soda, and salt.  Knead quickly into mix. 
Roll out dough on a floured surface. 
In a seperate bowl mix sugar, cinnamon and spices. 
Sprinkle 1/2 of mix over dough and add 1/3 of raisins. 

 Fold over. 

 Flatten the dough, don't allow any of the seasoning and raisins to show.  Repeat sugar/raisin step, and fold one more time, and repeat a third time. 
Pinch off 20 even balls, roll into balls. 

 Let rise for about an hour.  (I placed mine with syran wrap covering my rolls in the fridge, and pulled them out for about 45 minutes the next day before baking. 
BEFORE BAKING add a glaze:  1 egg mixed with 1 t+ of milk brushed on top. 
Bake for 20 minutes at 400 degrees. 

FOR THE ICING CROSS

Mix 1 egg white with enough powdered sugar to be very thick (I need to do this better next time, my icing was too thin, but it still tasted great).  Add to ziplock bag, snip end and create the cross.