I make my hot cross buns slightly smaller than is traditional. Don't know why, just like them that way, but you form them the size you want, please. Just one thing I must be strict about: you do need to use proper bread flour here, not the usual plain. There's no point to all this effort and ruining your chances of success over such a small but significant point.
By effort, I don't mean you need to be hugely active or expert to make these; you just need the patience to sit around while they rise and the faith to believe they will. Very appropriate.
Photo by James Merrell
Recipe posted by Nigella