Hot Cross Buns

Whisk yeast, honey, and 1 cup milk in the large bowl of a stand mixer. Let sit until foamy, about 5 minutes. Meanwhile, butter a large mixing bowl and a 13x9" baking dish; set aside.

Whisk 1 egg, egg yolk, brown sugar, oil, zests, and vanilla into yeast mixture. Add cinnamon, cardamom, and 3½ cups flour and beat with dough hook on low speed until mixture starts to form a shaggy dough. Add salt and beat on medium until dough forms a ball around the hook, 1–2 minutes. Continue beating until dough is smooth and slightly tacky, about 5 minutes more. Add ½ cup butter, 1 Tbsp. at a time, allowing dough to absorb each piece before adding the next, then beat until dough is supple, shiny, and elastic, about 5 minutes.

Turn out dough onto a clean work surface and knead with your hands, incorporating remaining 2 Tbsp. flour, until dough is very supple and tacky but not sticky, about 5 minutes. Transfer to prepared bowl and cover with plastic. Let dough sit in a warm place until doubled in size, 40–50 minutes.

Turn dough out onto a clean work surface and pat down to ½" thick (the shape doesn’t matter). Scatter dried fruit over surface of dough and roll up into a log, starting at the end nearest you. Divide log into 12 equal pieces (if you’re using a scale, each piece should be a little less than 3½ oz.). Roll each piece into a smooth ball and arrange in prepared baking dish, spacing equally in a 4x3 grid. Cover dish tightly with plastic and let sit in a warm place until balls have nearly doubled in size and are touching, 30–40 minutes.

Preheat oven to 350°. Beat remaining egg with 1 tsp. water and brush over tops of buns. Bake buns until tops and bottoms are deep golden brown, 25–35 minutes. Let cool slightly in pan. Brush jam onto warm buns, then let cool until jam is set.

Whisk powdered sugar and remaining 4 tsp. milk in a small bowl until smooth. Transfer to a pastry bag or resealable plastic bag. Cut a small opening in 1 corner, then pipe crosses over each bun. Let sit until icing is set, at least 15 minutes.

Do Ahead: Dough, without fruit, can be made 1 day ahead. Let rise at room temperature, then cover and chill.