Aussie Potato Hot Cross Buns

Total Time: 3 hrs 45 mins Preparation Time: 3 hrs Cook Time: 45 mins

Ingredients

• 1 medium-large potato
• 2 cups raisins (i used a mixture of black, red and golden)
• 2 (1/4 ounce) packages yeast
• 1/2 cup water, - 115 f
• 1/2 cup warm milk, - 115 f
• 2 teaspoons sugar
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1/2 cup butter
• 2 large eggs
• 2 teaspoons cinnamon (you can use more traditional spices but i am allergic to nutmeg, so mix it up if you prefer them wit)
• 5 cups flour
• 1 egg, beaten
• 2 cups powdered sugar
• 3 tablespoons milk
• 2 tablespoons butter
• 1/2 teaspoon vanilla

Recipe

• 1 buns: peel and cut potato into 1" cubes and boil in salted water until tender. drain water and mash till smooth in consistency. let cool to room temperature.
• 2 soak raisins in enough hot water to cover and let sit for 1-2 hours (or even let soak overnight). drain before use.
• 3 grease up a 9" x 13" baking pan and set aside.
• 4 grease up a large ceramic/glass/metal bowl and set aside.
• 5 combine yeast, water, and milk and sugar into medium sized bowl and stir well. let it rest for 5 mins till it becomes foamy.
• 6 in a large bowl mix potatoes, sugar, salt, butter, eggs, and cinnamon till the butter is well incorporated. then add yeast mixture.
• 7 add the flour one cup at a time till dough is firm enough to turn out onto floured surface.
• 8 keep adding flour till it reaches a smooth elastic consistency (about 5-8 minutes) adding the raisins as you knead.
• 9 place dough in the large greased bowl, flipping over once to allow the fat to coat and let rise 1 1/2 hours in a warm area (preferably between 80°-85°f). cover with parchment or saran wrap.
• 10 knead and punch down dough and divide in to 12 fist sized balls. place in rows into the 9" x 13" baking pan. cover and let them sit for second raise for 40 mins in warm area.
• 11 snip tops with scissors to make crosses or decorations. brush with egg yolk.
• 12 bake 40-45 minutes at 375°f
• 13 once out from the oven, let cool in pan for 30 mins, then turn out onto wire rack.
• 14 icing: while the buns are cooling combine milk, sugar, butter, and vanilla. add more icing sugar or milk to adjust consistency to form thick paste.
• 15 place mixture into piping bag or into a ziplock bag cut corner to pipe icing crosses (or whatever).
• 16 serve with butter.