You are here

Potato Hot Cross Buns

Anonymous's picture
Anonymous (not verified)
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Servings: 
32

Rate It

Your rating: None
4.003125
Average: 4 (16 votes)