Potato Hot Cross Buns Recipe
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) |
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
Directions
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).
Chef
