Hot Cross Buns with Orange and White Chocolate

0 Add the yeast and 1 teaspoon sugar to 1/4 cup warm water (110F) and set aside for 5 minutes. 
1 Lightly grease a baking sheet
2 Add  the yeast mixture to the bowl of a stand mixer and sprinkle with 1 tablespoon flour. Mix well with the whisk attachment.
23 Attach the dough hook.
3 Mix the milk, butter, eggs, egg yolk, vanilla, cinnamon, cardamom, salt, nutmeg, cloves, orange zest, and brown sugar and add to the yeast mixture in the mixer bowl with the mixer on low.
4 Add 1 cup of the flour and continue to blend.
5 Continue adding flour, a little at a time, until you have a soft, sticky dough. 
6 Add the white chocolate chips.
7 Knead about 3 minutes. For best results I like to knead the white chocolate chips in by hand.
8 Form into a ball, place in a greased pan. Turn to grease the top and cover with a tea towel.
9 Let the dough rise for 1 hour (or until double), covered. 
10 Punch down. Turn out onto a lightly floured surface and divide the dough into 16 balls.
11 Arrange them in the prepared pan.
12 Cover the pan, and let the buns rise in a warm place for 30 to 45 minutes. 
13 Preheat the oven to 375°F.
14 Bake the buns for 10 minutes. Remove from the oven carefully.
15 Whisk together the reserved egg white and cream, and gently brush it over the buns.
16 Pipe a cross with the flour mixture on the buns.
17 Sprinkle with sugar if desired.
18 Return to the oven and bake the rolls for 15 to 20 more minutes, until they're golden brown.
19 Remove from the oven and let them cool on a wire rack. Dust with Confectioner's sugar.
Flour Mixture
22 Blend the water and flour to a smooth, thick paste. Add it to a decorating or piping bag and use a small, round tip to create crosses on the buns.