I don't know about you but at our house Easter dinner is a pretty big deal. Sue usually hosts at her house so we can invite friends and family. Normally our dinner guests number about 20.
Anyway, I know that a lot of people only have 2 or 3 people for Easter dinner so need a MUCH smaller quantity of food. I took a couple of regular Hot Cross Bun recipes and mashed them together to create this one - which makes 6 lovely sized rolls. Perfect for a smaller dinner crowd. (If you are looking for a large batch Hot Cross Bun recipe - then click HERE. It's our Large Batch Hot Cross Buns recipe and it makes about 72 buns!)
Small Batch Hot Cross Buns
1 cup milk
2 1/4 tsp yeast (1 pkg)
1/4 cup warm water (about 110 degrees)
1/4 cup sugar
1 tsp lemon zest
3 - 4 cups flour
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cardamom
6 Tbsp butter, room temp
1/3 cup raisins (or craisins)
1 egg yolk
1 tsp water
1/4 cup icing sugar
1/2 tbsp butter, room temp
1 Tbsp milk
Heat milk until steaming then set aside to cool down. It can still be warm but you should be able to stick your finger in it without it being too hot.
Add yeast to the warm water and set aside to proof for 5 minutes.
When milk has cooled, whisk in 2 eggs until well combined. Gently whisk in the yeast mixture. Set aside.
In a mixing bowl, whisk together sugar and lemon zest. Whisk in 2 cups of flour, salt, and the spices.
Using your hands, work the butter into the flour until it has broken down a bit.
Stir the milk/yeast mixture into the flour mixture until well combined. Add in the raisins. Slowly add in the remaining flour, 1/4 cup at a time, until smooth dough forms.
Knead dough until no longer sticky. Place dough in an oiled bowl, cover, and place in a warm spot to rise until doubled - about an hour to an hour and a half.
When risen - break dough into 6 equal pieces and roll into balls. Place on cookie sheet lined with parchment paper. Cover and let rise in a warm place for another 45 minutes to an hour.
When buns have doubled again - preheat oven to 375.
Whisk together the egg yolk and water and use a basting or pastry brush to lightly brush the glaze over the buns.
Bake for approx 20 - 30 minutes, until golden brown and they sound hollow when tapped.
Let cool completely on a wire rack.
When cool, whisk together the icing sugar, butter, and milk to form a thick but runny icing.
Drizzle the icing (or place in a plastic baggy, snip off the corner, and pipe it) in an "X" shape on top of the buns.
Serve with butter or jam, warm or at room temp...
These also freeze very well in case 6 buns is still too many!
Small batch buns for any time you need a hot cross bun fix but don't want to eat a dozen buns.