Potato Boston Bun
- An interesting little bun this one is. If you’re not familiar with a Boston Bun it is a large spiced bun with a thick layer of coconut icing, that surprisingly is not from Boston at all and is best known to derive from Australia and New Zealand. This recipe, I have slightly tweaked the traditional bun that utilised mashed potato. The new age Boston Bun uses flour and yeast as well as raisins, however utilising the Potato to me provides the best texture and interesting inclusion.
- This bun is not super sweet but will hit that sugar craving and is satisfying.
- 355g self raising flour
- 180g mashed potato
- 100g sugar
- 120ml milk
- 1/4 tsn ground all spice
- ½ tsn ground cinnamon
- ¼ tsn ground ginger
- 120g icing sugar
- 20g butter
- 1 tbsn hot water
- 1 + ½ tbsn desiccated coconut
- Preheat the oven to 180c degrees and line a baking tray with baking paper.
- Place all the dough ingredients into a bowl and stir with a knife until the mix is combine.
- Lightly flour the benchtop and then place the dough in the flour.
- Knead until the dough is well combine and elastic.
- Mold into a loaf shape with your hands and place onto the tray.
- Bake in the oven for 40 minutes or until a skewer inserted in the center comes out clean.
- Place the loaf on a cooling rack to cool.
- Mix the icing ingredients together until well combine and silky.
- Spread the icing on the top of the bun with the back of a spoon then sprinkle the top with the coconut.
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