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Potato Hot Cross Buns

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  Active dry yeast 2 Tablespoon
  Warm water 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs), scalded then cooled (Lukewarm Temperature)
  Mashed potato 3⁄4 Cup (12 tbs) (Unseasoned And In Lukewarm Temperature)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 1⁄4 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Eggs 2
  Cinnamon 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Raisins 1 Cup (16 tbs)
  Citron 1⁄2 Cup (8 tbs)
  All-purpose flour 4 1⁄2 Cup (72 tbs)
  Egg yolk glaze 1⁄4 Cup (4 tbs)
  Quick white icing 1⁄4 Cup (4 tbs)

Dissolve yeast in warm water.
Stir in milk, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, raisins, citron and 2 1/2 cups of the flour.
Beat until smooth.
Mix in remaining flour to form soft dough.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 1/2 hours.
Punch down dough; divide in half.
Cut each half into 16 pieces.
Shape into smooth balls and place about 2 inches apart on greased baking sheet.
With scissors, snip a cross on top of each bun.
Cover; let rise until double, about 40 minutes.
Heat oven to 375°.
Brush tops of buns with Egg Yolk Glaze.
Bake about 20 minutes or until golden brown.
When cool, frost crosses on tops of buns with Quick White Icing.
Note: Rolls can be baked in 2 greased round layer pans, 9x1 1/2 inches (16 buns in each pan).

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 161 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.7%

Saturated Fat 2.3 g11.4%

Trans Fat 0.1 g

Cholesterol 44.3 mg14.8%

Sodium 92.8 mg3.9%

Total Carbohydrates 28 g9.2%

Dietary Fiber 1.5 g5.9%

Sugars 7.9 g

Protein 4 g7.3%

Vitamin A 2.7% Vitamin C 4.3%

Calcium 1.7% Iron 6.7%

*Based on a 2000 Calorie diet

Potato Hot Cross Buns Recipe