Carisma Potato Hot Cross Buns
-
3 hrs -
24 -
Medium
Recipe inspired by and adapted from Helen McKinney and
Ingredients
Method
STEP 1
Mix the water, yeast and sugar together, then set aside for at least 10 minutes.
Tip: Reserve the water from boiling the potatoes and use this for the yeast mixture.
STEP 2
In a separate bowl, combine the sugar, butter and eggs. Once well mixed, add the mashed potato, salt, cinnamon, nutmeg and milk, and mix until combined.
STEP 3
Add the yeast mixture, then gradually mix in half of the flour. Remove from the mixer and fold through the remaining flour. When almost combined, add the currants (and chocolate chips, if using).
STEP 4
Lightly flour your bench and turn the dough out onto it. Knead well, then place into a buttered bowl. Lightly butter the top of the dough to prevent it from drying out, cover with a tea towel, and set aside in a warm (ideally sunny) spot for 1–2 hours to proof.
STEP 5
Once risen, place the dough back onto the bench and flatten it out. Lightly flour the rim of a glass to prevent sticking, then use it to cut out bun shapes. Repeat until all the dough has been used.
STEP 6
If adding crosses, mix flour and water in a 1:1 ratio and pipe onto the buns. For extra fluffy buns, allow them to rest in the baking tray for 10–15 minutes before baking.
STEP 7
Bake at 180°C for 15–20 minutes, or until golden.
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45min 
2-4 
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