Ingredients
4 packages (1/4 ounce each) active dry yeast3 cups warm 2% milk (110° to 115°)2 cups canola oil8 large eggs, room temperature4 large eggs, room temperature, separated1-1/3 cups sugar4 teaspoons ground cinnamon3 teaspoons salt2 teaspoons ground cardamom13 to 15 cups all-purpose flour2-2/3 cups raisins2 teaspoons waterICING:3 cups confectioners’ sugar2 tablespoons butter, melted4 to 5 tablespoons 2% milk
Preparation
In a very large bowl, dissolve yeast in warm milk. Add oil, eggs, egg yolks, sugar, cinnamon, salt, cardamom, yeast mixture and 10 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
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 4 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 40 minutes.
Preheat oven to 375°. Combine egg whites and water; brush over tops. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. For icing, combine confectioners’ sugar, butter and enough milk to achieve desired consistency. Pipe a cross on top of each bun.
