Aussie Potato Hot Cross Buns

"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."
photo by Aussie-In-California photo by Aussie-In-California
photo by Aussie-In-California
photo by Aussie-In-California photo by Aussie-In-California
photo by Aussie-In-California photo by Aussie-In-California
photo by Aussie-In-California photo by Aussie-In-California
photo by Aussie-In-California photo by Aussie-In-California
Ready In:
3hrs 45mins
12 Buns


  • Buns

  • 1 medium-large potato
  • 2 cups raisins (I used a mixture of black, red and golden)
  • 2 (1/4 ounce) packages yeast
  • 12 cup water, - 115 f
  • 12 cup warm milk, - 115 f
  • 2 teaspoons sugar
  • 12 cup sugar
  • 1 12 teaspoons salt
  • 12 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
  • Crosses

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 2 tablespoons butter
  • 12 teaspoon 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.

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I am an Aussie and moved to Southern California in 1991. I have a very sarcastic sense of humour and my talents lie in being intuitive, singing, and eating. I have traveled all over the world and have lived in many locations. I spent the most time in Melbourne Australia ), Singapore, Malaysia, Taiwan, Southern California, New York and Harrisburg PA. If you were to ask me what I love &/or miss about each place my first choice would ALWAYS be the food. My hobbies are acquiring lots of environmental, and medical allergies. <---- Joking but I am super sensitive and so I can be a big pain in the bum to cook for. I guess that is why I love to cook. I know exactly what is going into my mouth and not have to worry about keeping my epipen or inhaler in close reach.
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