Hot Cross Buns

Combine the warm milk, sugar, and yeast in a small bowl. Stir to dissolve; set aside for 5 minutes.

In a large mixing bowl, combine 1 cup of the flour, salt, cinnamon, nutmeg, and cloves. Add the yeast mixture to the flour mixture. Add in the butter. Stir until well blended. Add the orange zest and egg; beat on medium speed until smooth. Stir in the raisins. Add in the remaining flour; mix until a soft dough forms. Add only enough flour to keep the dough from sticking to hands.

Turn the dough out onto a lightly floured surface. Knead for about 8 minutes. The dough should be smooth and elastic. Place the dough in a large mixing bowl coated with cooking spray. Turn the dough to coat the top. Cover tightly and let dough rise in a warm place, free from drafts for 45 minutes or until it doubles in size.

Punch the dough down and divide it into 12 equal portions. Roll each portion into a ball, and place on a lightly greased baking sheet leaving some space between them. Cover and let them rise for 20 minutes or until doubled in size.

Preheat the oven to 400 F. Uncover the rolls and put them into the oven. Bake for 12 minutes or until the buns are lightly browned. Cool for 10 minutes on a wire rack.

Make the glaze: Combine powdered sugar and orange juice in a small bowl. Whisk until thoroughly combined. Drizzle glaze in the shape of a cross over the top of cooled buns.