Baking Dessert

Coconut iced Boston bun

Name: Coconut iced Boston bun recipe
Yield: 8
Ingredients: 2 medium (350g total) potatoes, peeled and chopped; 2 1/4 cups (335g) plain flour, sifted; 2 tsp baking powder; 1/2 tsp bicarb soda; 1 tsp cinnamon; 3/4 cup (165g) caster sugar; 1/2 cup (125ml) milk; 1/4 cup (60ml) maple syrup; 100g unsalted butter, melted; 1/2 cup (85g) currants; 1 cup (175g) dried apricots, chopped; 60g unsalted butter, softened; 1 tsp vanilla bean paste; 2 cups (240g) icing sugar, sifted; Pinch of ground cinnamon; 1/2 cup (35g) shredded coconut

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by Georgina Esdaile

Food Editor

Mar 22, 2022

Mashed potato is a traditional ingredient in the Boston bun – it makes for a tender crumb and keeps the bun perfectly moist.

2 medium (350g total) potatoes, peeled and chopped
2 1/4 cups (335g) plain flour, sifted
2 tsp baking powder
1/2 tsp bicarb soda
1 tsp cinnamon
3/4 cup (165g) caster sugar
1/2 cup (125ml) milk
1/4 cup (60ml) maple syrup
100g unsalted butter, melted
1/2 cup (85g) currants
1 cup (175g) dried apricots, chopped

Icing

60g unsalted butter, softened
1 tsp vanilla bean paste
2 cups (240g) icing sugar, sifted
Pinch of ground cinnamon
1/2 cup (35g) shredded coconut

Method

1.

Preheat oven to 180°C. Grease base of a 20cm cake pan and line with baking paper.
2.

Place potato in a small saucepan and cover with cold water. Bring to the boil over medium heat and cook for 15 minutes or until tender. Drain, then pass through a ricer or press through a sieve until very finely mashed. You will need 1 cup (200g) finely mashed potato.
3.

Combine flour, baking powder, bicarb and cinnamon in a large bowl. Place mashed potato and sugar in a separate bowl and whisk to combine. Add mashed potato mixture, milk, maple syrup, butter and dried fruit to the flour mixture and stir to combine. Transfer to prepared pan and smooth the top. Bake for 45-50 minutes until a skewer inserted in the centre comes out clean. Cool slightly in the pan, then transfer to a wire rack to cool completely.
4.

Meanwhile, for the icing, place butter, vanilla, sugar, cinnamon and 1 tbs hot water in a stand mixer with the paddle attachment and beat for 2-3 minutes until pale and fluffy. Spread icing over the cooled bun, top with shredded coconut and slice to serve.