Step 1: Brine the Raisins (Optional, but Recommended). In a small bowl, combine the dill pickle brine and water. Add the raisins to the brine and let them soak while you prepare the other components.

Step 2: Prepare the Milk Mixture. Combine 2 cups milk, canola oil, and ½ cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until the mixture is still warm, but not hot, about 30 minutes.

Step 3: Activate the Yeast. Sprinkle the yeast over the warm milk mixture.

Step 4: Add Flour. Add 4 cups of flour and stir to combine. The mixture will be very sticky.

Step 5: First Rise. Cover with a towel and set aside for 1 hour.

Step 6: Add Remaining Ingredients. Add the remaining ½ cup flour, baking powder, baking soda, salt, and dill pickle powder. Fold together to combine.

Step 7: Prepare Spice Mixture. Combine ¼ cup sugar with the cinnamon and any other desired spices (cardamom, nutmeg, allspice).

Step 8: Incorporate Spices and Raisins. On a lightly floured surface, stretch and press the dough to slightly flatten. Sprinkle with a couple of tablespoons of the sugar/cinnamon mixture. Drain the brined raisins well, and sprinkle about a third of them onto the dough.

Step 9: Fold and Repeat. Fold the dough over on itself and flatten so the dough is “plain” again. Repeat the sugar/raisin process, then fold and flatten the dough again. Repeat a third time until all the raisins are used. (You won’t use all the sugar/cinnamon mixture.)

Step 10: Final Fold. Fold the dough one last time.

Step 11: Shape the Buns. Pinch off golf ball-sized bunches of dough. With floured hands, quickly roll the dough into a ball, then turn the edges under themselves slightly.

Step 12: Arrange on Baking Sheet. Place on a lightly greased cookie sheet.

Step 13: Second Rise. Cover and allow to rise in a warm place for at least 30 minutes (an hour or more is better).

Step 14: Preheat Oven. Preheat the oven to 400°F (200°C).

Step 15: Prepare Egg Wash. Mix 1 egg white with a splash of milk.

Step 16: Brush with Egg Wash. Brush the risen buns lightly with the egg wash.

Step 17: Bake. Bake for 20 minutes or until the tops of the buns have turned golden brown.

Step 18: Cool. Remove from the pan and allow them to cool completely.

Step 19: Make the Icing. Mix 1 egg white with enough powdered sugar for the icing to be very thick. Add the dill pickle powder. Add a splash of milk, as needed, for consistency.

Step 20: Ice the Buns. When the rolls are completely cooled, add the icing to a small plastic bag and snip the corner. Make a cross on each roll with the icing. Garnish with fresh dill, if desired.