Cinnamon-scented hot cross yeast buns with raisins.

Hot Cross Buns

2 cups all-purpose flour
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
3/4 teaspoon ground cinnamon
3/4 cup milk
1/3 cup granulated sugar
1/2 cup vegetable oil
3/4 teaspoon salt
3 large eggs
2/3 cup raisins
2 1/2 cups all-purpose flour
1 large egg white

1. In a bowl combine flour, yeast, and cinnamon.
2. Scald milk (heat until bubbles form at the edge); stir in sugar, oil, and salt. Cool to lukewarm.
3. Gradually add milk mixture to the flour mixture. Beat with an electric mixer on medium speed for 30 seconds. Add eggs, continue to beat on high speed for 3 minutes.
4. Stir in raisins and flour to make a soft dough. Place in a well-greased bowl and allow to rise until doubled, about 1 1/2 hours.
5. Punch down, cover, and let rest 10 minutes.
6. Divide into 18 pieces, shape into balls, and place on greased baking sheets. Allow to rise in a warm place until double, about 1 hour. With a sharp knife cut a shallow cross on top of each bun. Brush with egg white.
7. Bake at 375°F (190°C) for 12 to 15 minutes or until golden brown.
8. Cool slightly. Drizzle with a vanilla icing, if desired.

Makes 1 1/2 dozen.