AUSSIE POTATO HOT CROSS BUNS

Steps:

• BUNS: Peel and cut potato into 1" cubes and boil in salted water until tender. Drain water and mash till smooth in consistency. Let cool to room temperature.
• Soak raisins in enough hot water to cover and let sit for 1-2 hours (or even let soak overnight). Drain before use.
• Grease up a 9" x 13" baking pan and set aside.
• Grease up a large ceramic/glass/metal bowl and set aside.
• Combine yeast, water, and milk and sugar into medium sized bowl and stir well. Let it rest for 5 mins till it becomes foamy.
• In a large bowl mix potatoes, sugar, salt, butter, eggs, and cinnamon till the butter is well incorporated. Then add yeast mixture.
• Add the flour one cup at a time till dough is firm enough to turn out onto floured surface.
• Keep adding flour till it reaches a smooth elastic consistency (about 5-8 minutes) adding the raisins as you knead.
• Place dough in the large greased bowl, flipping over once to allow the fat to coat and let rise 1 1/2 hours in a warm area (preferably between 80°-85°F). Cover with parchment or saran wrap.
• Knead and punch down dough and divide in to 12 fist sized balls. Place in rows into the 9" x 13" baking pan. Cover and let them sit for second raise for 40 mins in warm area.
• Snip tops with scissors to make crosses or decorations. Brush with egg yolk.
• Bake 40-45 minutes at 375°F
• Once out from the oven, let cool in pan for 30 mins, then turn out onto wire rack.
• ICING: While the buns are cooling combine milk, sugar, butter, and vanilla. Add more icing sugar or milk to adjust consistency to form thick paste.
• Place mixture into piping bag or into a Ziplock bag cut corner to pipe icing crosses (or whatever).
• Serve with butter.