In a small saucepan, heat the milk and honey over low heat until it reaches 105-115°F. Remove from heat and transfer to the bowl of a stand mixer. Whisk in the yeast and let sit for 5 minutes until foamy.
Whisk in the egg, egg white, melted butter, orange zest, and vanilla.
Add 1 cup of the flour, brown sugar, cinnamon, cardamom, and salt to the bowl of a stand mixer. Fit the mixer with the dough hook attachment and mix at low speed for 1 minute.
Add the remaining flour and raisins. Mix on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. The dough should be slightly tacky and soft. If it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 Tablespoon at a time. Continue to mix at low speed for an additional 5 minutes.
Use a silicon dough scraper to scrape the dough out of the mixing bowl onto a lightly floured surface. Shape it into a ball and transfer it to a lightly greased bowl, turning to coat all sides of the dough with oil. Cover with plastic wrap and set in a warm place to rise until doubled in size, about 1-2 hours.
Lightly grease a 9x13 inch baking pan and set it aside.
Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Divide into 12 equal pieces. Shape each piece into a ball, pinching the bottom to seal and arrange in the prepared baking pan.
Cover with plastic wrap and let rise until almost doubled in size, about 1 hour.
Make the cross
Meanwhile, preheat the oven to 350°F.
In a small bowl whisk the remaining egg and 1 tablespoon of milk together. Brush the tops of the rolls with the egg wash.
In a small bowl combine the remaining 1/2 cup of flour with 4 tablespoons of water. If needed, continue adding water, 1 teaspoon at a time until a pipeable paste forms. Using a piping bag fitted with a Wilton #10 piping tip, pipe the paste over the top of the rolls to form a cross over each one. (You may need to run the tip across the sides of the pan to break the batter free after each row.)
Bake for 20 to 25 minutes, until golden brown.
While the buns bake, add apricot jam to a microwave-safe bowl. Heat in 15-second intervals until warm. Press through a fine-mesh sieve, then brush over the tops of the hot buns.
Cool the buns in the pan for 15 minutes then transfer to a wire rack to cool slightly. Hot cross buns are best served warm.
Notes
Flour: Weigh the flour for the most accurate measurements. This recipe will only work with all-purpose flour.
Raisins: You may substitute equal amounts of dried currents, cranberries, apricots if desired. Chop apricots into small pieces before using.
Make ahead tip
Rolls will stay fresh for up to 2 days stored in an airtight container at room temperature.
Rolls will keep for up to 1 week stored in an airtight container in the refrigerator.
Rolls can be frozen for up to 2 months. Wrap each roll tightly with plastic wrap and store in a ziptop freezer bag.
Warm for a few seconds in the microwave before serving, if desired.