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1
In a small bowl combine the yeast and warm water. Set aside.
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2
In a small saucepan heat the milk until it is scalded (reaches 180 degrees F). In a large bowl combine the scalded milk, sugar, salt, cinnamon, & raisins. Let it cool for 5 minutes (until it is lukewarm). Add the yeast mixture & eggs and stir until combined.
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3
Sift the flour onto a piece of wax or parchment paper. Measure 2 cups of the sifted flour and add it to the yeast/raisin mixture. Stir in the melted butter. Gradually add in the remaining 2 cups sifted flour and gently stir to combine. (The dough will be very sticky at this point.)
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4
Grease a medium-sized bowl with the vegetable oil. Add the dough to the greased bowl. Pour a little bit of oil onto the dough and use a paper towel to coat the entire top. Place a piece of wax or parchment paper over the top of the dough and refrigerate for 10 minutes (this will make the dough easier to handle).
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5
Turn the rested dough out onto a piece of wax or parchment paper. Use a knife to cut the dough into 12 equal portions.
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6
Grease a cookie sheet with a bit of vegetable oil. Shape each of the 12 portions into a ball and place on the cookie sheet. Cover with a clean kitchen towel and put in a warm place to let rise for 1 hour.
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7
Preheat the oven to 400 degrees.
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8
Remove the kitchen towel from the cookie sheet. Bake the hot cross buns for 12 minutes. Let cool on the cookie sheet for a minute after removing from the oven, then finish cooling on a rack.
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9
Prepare the powdered sugar frosting (see below) and mark each bun with a cross of frosting.
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10
Combine all the ingredients in a small bowl. If the mixture is too thick to spread easily, add a little more milk.
