Prep 3 hrs
Cook 45 mins
Australian Hot Cross Buns have a very moist and melt in your mouth feel. I have tested several recipes from Zaar and have taken what I like to come up with these. The family flipped over them this year.
- 1 medium-large potato
- 473.18 ml raisins (I used a mixture of black, red and golden)
- 2 (14.17 g) package yeast
- 118.29 ml water, - 115 f
- 118.29 ml warm milk, - 115 f
- 9.85 ml sugar
- 118.29 ml sugar
- 7.39 ml salt
- 118.29 ml butter
- 2 large eggs
- 9.85 ml cinnamon (you can use more traditional spices but I am allergic to nutmeg, so mix it up if you prefer them wit)
- 1182.95 ml flour
- 1 egg, beaten
- 473.18 ml powdered sugar
- 44.37 ml milk
- 29.58 ml butter
- 2.46 ml vanilla
- 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.
- Soak raisins in enough hot water to cover and let sit for 1-2 hours (or even let soak overnight). Drain before use.
- Grease up a 9" x 13" baking pan and set aside.
- Grease up a large ceramic/glass/metal bowl and set aside.
- Combine yeast, water, and milk and sugar into medium sized bowl and stir well. Let it rest for 5 mins till it becomes foamy.
- In a large bowl mix potatoes, sugar, salt, butter, eggs, and cinnamon till the butter is well incorporated. Then add yeast mixture.
- Add the flour one cup at a time till dough is firm enough to turn out onto floured surface.
- Keep adding flour till it reaches a smooth elastic consistency (about 5-8 minutes) adding the raisins as you knead.
- 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.
- 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.
- Snip tops with scissors to make crosses or decorations. Brush with egg yolk.
- Bake 40-45 minutes at 375°F
- Once out from the oven, let cool in pan for 30 mins, then turn out onto wire rack.
- 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.
- Place mixture into piping bag or into a Ziplock bag cut corner to pipe icing crosses (or whatever).
- Serve with butter.