Combine the milk, canola oil, and 1/2 cup of the granulated sugar in a Dutch oven or other large 4-6 quart saucepan and heat until warm. Don't boil. Set aside and let cool to touch, about 20 minutes.

Add yeast and mix with whisk, then add 4 cups of flour and combine. Mixture will be sticky, but you'll still be able to stir it with a spoon.

First rise: Cover with a towel and set aside for 1 hour, or until doubled.

Add the baking powder and soda, as well as salt and remaining 1/2 cup of flour. Stir with spoon until combined.

Grease a large bowl with cooking spray and move the dough from the saucepan to the bowl and knead a bit more. Flour your hands to help with the sticking. This will help it become more satiny and pilable.

In a separate, small bowl, combine the remaining 1/4 cup granulated sugar and cinnamon in a small bowl.

Lightly flour a work surface and turn out the dough onto it. The dough will be really sticky, so you might need more flour to work with it.

Do the following to mix in the sugar and raisins: press to flatten the dough. Spring a third of the sugar/cinnamon mixture on it, as well as the raisins. Fold the dough over on itself and flatten again. Repeat the process two more times until the sugar/cinnamon and raisins are incorporated.

Line a large baking sheet with a silicon mat or parchment paper. (Mine is

Make golf-ball sized buns, and place on baking sheet.

Second rise: cover and allow to rise in warm place for about an hour.

(Recommended tip: Refrigerate after the second rise so that the buns are ready for baking first thing in the morning.)

Preheat oven to 400 degrees.

Make the egg wash. Mix egg white with a splash of milk. Brush onto the buns before placing in the oven.

When the buns have turned golden brown (about 18 minutes) remove from oven and cool on baking racks.

Make the icing. In a small bowl, combine the sifted sugar, milk, lemon zest, and vanilla.

When buns are cool, add icing to a small zip top bag and snip the corner. Make icing crosses on the buns and allow to set.