My husband’s grandmother used to make these every year for Good Friday, and I carry on the tradition with my own version of her recipe. I make six dozen every year, and they all disappear.
—JILL EVELY WILMORE, KY
PREP: 45 MIN. + RISING • BAKE: 15 MIN./BATCH • MAKES: 6 DOZEN
4 packages (1/4 ounce each) active dry yeast
3 cups warm 2% milk (110° to 115°)
2 cups canola oil
8 large eggs
4 large eggs, 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
1. In a very large bowl, dissolve the yeast in warm milk. Add the oil, eggs, egg yolks, sugar, cinnamon, salt, cardamom, yeast mixture and 10 cups flour. Beat mixture until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover the dough 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 four greased 15x10x1-in. baking pans. Cover; let rise in a warm place until doubled, about 40 minutes.
4. Preheat oven to 375°. Combine the egg whites and water; brush over tops. Bake 12-15 minutes or until golden brown. Remove from the pans to wire racks to cool. For the icing, combine the confectioners’ sugar, butter and enough milk to achieve the desired spreading consistency. Pipe a cross on top of each bun.